Salmon Fillet, Smoked Eel and Crispy Bacon Lamella

Serves 4



  • 4 fillets of salmon (150g each)
  • 75g butter
  • 0.33ltr cooking cream
  • 400g sauerkraut
  • 0.33ltr Riesling (dry)
  • 1 bay leaf
  • 75g smoked eel
  • 80g lean smoked bacon flat
  • 4 large potatoes (firmly boiling)




Drain the sauerkraut and squeeze the sauerkraut dry. Put 50g of butter in a pan. Let it melt then add the sauerkraut, the wine, the cream and a bay leaf. Cook the sauerkraut slowly without a lid so that the moisture can evaporate. Once the liquid has become a creamy sauce, the sauerkraut is ready. Peel the potatoes and cut into twelve small barrels. Boil until soft.

Bake the salmon in the remaining butter until it is golden yellow. Cut the smoked eel into strips. Then fry the smoked bacon until crispy.

To plate the dish – put the creamy sauerkraut in the middle of the plate and put the salmon with the back side down on top of it. Place the strips of smoked eel around it and the crispy bacon on top. Finish your plate with the potatoes and sauce.

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