Pike baked with sauerkraut

1 serving


Cut the pike into boneless fillet and cut into portions. Salt, pepper, wet with a raw egg, roll in flour and, putting on a well-oiled and warmed pan, fry until ready. Squeeze sauerkraut from brine and put in a saucepan, add oil, several spoons of water, close the dishes with a lid, put on a heat and simmer the cabbage, stirring from time to time and making sure that it does not burn. Separately, sauté (fry) chopped into sliced vegetables (onions, carrots, parsley) and add to the cabbage 10-15 minutes before the end of the stew. Season the finished cabbage with sugar and butter. Put in a dish with a thick bottom, greased oil, a layer of finished cabbage, spread a layer of fish on top, place several pieces of oil, sprinkle with grated cheese and add a little sour cream. Again, in the same sequence, lay out the second layer of products, there should be a layer of cabbage on top, which must be leveled, drizzled with oil, sprinkled with ground crumbs. Put in the oven. Bake for about 45-60 minutes.