Macrorus baked with sauerkraut

3 servings


Put the prepared fish in enameled dishes, salt and put in the cold for 1- 2 hours. Lightly fry chopped roots and onions in oil or butter margarine. Squeeze sauerkraut, mix with fried roots, add a few spoons of water and fat, cover the dishes with a lid and simmer everything on a low heat until tender. Pepper the pieces of fish, plan in flour, fry quickly on both sides until ready. Lay a layer of stewed cabbage on the bottom of dishes greased with fat, spread out the fish and cover with a second layer of cabbage on top. Pour oil, sprinkle with crumbs, put in the oven and bake. If desired, bay leaves and sugar can be added to the stewed cabbage.