Sauerkraut Fish Gratin

Cut the fish fillet into strips, rub with salt and pepper and sprinkle with the juice of one lemon. Cut the bacon into cubes, peel and dice the onion. Fry both in the hot butter in a frying pan. Cut the sauerkraut into small pieces and add it to the frying pan with a quarter of a liter of juniper berries, caraway seeds, water and bay leaf spices. Sauté for about 20 minutes with the lid closed on a low flame.

Preheat the oven to 220 °C. Grease an ovenproof dish with butter, fill in sauerkraut. Spread fish fillet evenly on top. Mix yolks, sour cream and Emmentaler and pour over casserole.

Bake the casserole for 10 to 15 minutes on the lowest rack until golden brown.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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