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Ingredients (4 servings)
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800 g Frische Forelle
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500 g Sauerkraut
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2 Stk. Zwiebeln
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1 Stk. Zitronen
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40 g Sommerbutter
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Salz, Pfeffer, Kümmel
Preparation
- Peel and finely dice the onions and sauté until translucent in half of the butter.
- Add the sauerkraut, season with salt, pepper, and some caraway seeds, cover, and braise on low heat for 15 minutes.
- Wash the trout, pat dry, season generously inside and out with salt and pepper, and drizzle with lemon juice.
- Heat the remaining butter in a large pan, fry the trout for about 5 to 7 minutes on each side until crispy, and serve on top of the braised sauerkraut.
