Yes, I do love sauerkraut. After all, I grew up on it. And it’s not a bad thing because sauerkraut is healthy (as my grandma would say nagging us to finish our portion). Sauerkraut is a fermented food that contains gut-healthy bacteria. So I don’t mind at all posting all these recipes with this super-healthy ingredient. Hopefully, some of them will pique your interest, even if you’re not a fan of sauerkraut (yet). This recipe might be a good start because you just can’t go wrong with fish wrapped in bacon and cooked in beer!
Back home, I would make a dish like this with carp but since that kind of a fish is not as widely available in the U.S., you can use any white thin fish, such as tilapia or cod. I would reach for a “low-degree” Czech beer (10°) but any pilsner or lager will do. In fact, I always have IPAs in my fridge and that works in this recipe as well.
Fish rollups with sauerkraut
Ingredients
- 1 lb white fish 4 fillets, skin removed
- 150 g sauerkraut
- 4 slices of bacon
- 1 onion chopped
- 2 tbsp butter
- Salt
- Pepper
- 100 ml beer
- 100 ml cream or half & half
Instructions
- In a pot over medium heat, cook the onion in butter. Add the sauerkraut* and cook for about 15 minutes. I like to add the sauerkraut liquid to the pot but you can add water instead if it’s too sour for you.
- Preheat the oven to 350°F.
- Place slices of bacon next to each other on a cutting board, top with fish fillets, season with salt and pepper, and spoon the sauerkraut on top. Roll them up and tie with a thread or twine.
- Transfer the rollups to a baking dish, add a little water to the bottom and cover. Bake in the oven for 15 minutes.
- Pour the beer and cream into the baking dish and let it just warm up for a few minutes.
- Serve with potatoes.