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| 2 x ca. 450 g | Whitefish fillets ** |
| 1 Tasse | red onion finely chopped |
| 1/3 Tasse | butter |
| 28 x ca. 30 g | Sauerkraut (canned/drained) |
| 1 Tasse | Chicken Bouillon |
| 1 mittel | red onion thinly sliced |
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Instructions:
** or pickerel, northern pike, lake trout, cod, Boston bluefish, ocean perch.
Cut fillets in serving-size portions. Saut? onion in 2 tablespoons of butter until translucent. Add sauerkraut and bouillon. Simmer about 30 minutes. Meanwhile, dust fillets with flour and fry in remaining butter 3 to 4 minutes on each side or until fish is opaque and flakes easily. Arrange on serving dish and keep warm. In the same pan, saut? onion rings. Spread sauerkraut over fillets and garnish with onion rings.
Cal/serving: 440 Preparation time: 20 minutes Cooking time: 35 to 40 minutes Typos by Vern
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