For wholemeal breads au gratin, first pour the lemon juice onto a flat plate. Wash the apple, dry it and cut or slice it into thin slices.
Cut out the core and immediately turn it in the lemon juice so that it does not turn brown. Finely dice the onion.
Heat the butter in a non-stick pan, sauté the onions, add the sauerkraut, sauté vigorously, deglaze with apple juice and let the liquid boil down.
In the meantime, cut the meat into thin slices, wash the herbs, dry them and chop them. Preheat the oven to 190 degrees convection.
When the sauerkraut is well cooked, increase the heat again briefly, add whipping cream and let it boil down for 1 – 2 minutes while swirling. Stir in some chives.
Put the wholemeal slices on a baking tray, spread thinly with butter, put the apple slices on top, fan-shaped, put the sauerkraut on top.
Now put the meat on top and cover with Gorgonzola. Put in the oven for about 8 – 10 minutes, arrange on a plate and decorate, bring to the table immediately.