Fish balls on white wine sauerkraut

Sauerkraut is not everyone's cup of tea. As the name implies, pickled cabbage has a sour touch that you may or may not like. At my house, the boys don't like the kraut much, everyone else loves it. But the combination with a light white wine sauce and the fish balls is fantastic.

The beauty of this recipe is that you can practically do no wrong if you have good fish, good sauerkraut and a good big pan at your disposal.

Make sauerkraut yourself?

Sure. But why?

Make your own sauerkraut is basically not a big deal. You only need cabbage, a jar, salt, water... and time. Well, since I don't know when I'll want to eat sauerkraut, I've made short work of it and buy ready-made, cooked sauerkraut. There is quite excellent sauerkraut for sale, and I do not have to complicate my life unnecessarily.

Which fish would you like?

With fish, it is important to make sure that it is a fish that will hold together during cooking or steaming. Also, it is not necessary to make the most expensive fish into a fish ball. I usually use cod or salmon for this.

Side dish?

As for the side dish, you should stick to what goes well with sauerkraut. This is boiled potatoes or mashed potatoes. Rice doesn't fit, even though the wine sauce's slightly acidic flavor calls for a side dish to mix with it.

And of course, this dish is gluten-free.

Ingredients

For 6 people:

800 gr fish (cod or salmon)

bunch of parsley

bunch of coriander

2 eggs (raw)

50 gr breadcrumbs (gluten free)

salt

pepper

1 large yellow onion

1 leek

500 gr cooked sauerkraut

250 ml dry white wine

200 ml broth (vegetable or chicken)

200 ml cream

Preparation

First, prepare the fish balls:

To do this, chop the fish into small pieces with a knife. I would not put it in a blender, this would turn the fish into a cream, we do not want that.

Mix the chopped fish with chopped herbs (parsley, cilantro), breadcrumbs (gluten free), eggs, salt and pepper and combine to make a mass. Then form small fish balls out of it.

Chop the onions into small cubes and cut the leeks into strips about 0.5 cm wide.

Place the onions and leeks in a large frying pan and sauté with a little oil for a few minutes over medium heat.

Increase the temperature and deglaze with white wine. Let it boil down briefly so that the alcohol evaporates.

Then add the sauerkraut and reduce the heat again. Add the broth and season to taste for the first time. Then add the cream.

Carefully place the fish balls on the sauerkraut and close the pan with the lid. Simmer gently at medium temperature for about 15 minutes, thus steaming the fish slightly.

Season again if necessary and serve.