Catfish in Sauerkraut

Ingredients

• 1 1/2 lbs boned catfish fillets
• 5 cups sauerkraut
• 4 slices smoked bacon, cut into squares
• 1/2 cup onion, finely chopped
• 2 tablespoons lard
• 2 cups green peppers, sliced into rings
• 1 small tomato, peeled and chopped
• 1 tablespoon paprika
• pepper
• 1 tablespoon lard
• 6 tablespoons flour
• 1/2 bunch fresh dill, chopped
• 1 1/4 cups sour cream

Garnish

• 3 tablespoons sour cream
• paprika
• 2 teaspoons lard, heated

Directions

1. 1

   Rinse and drain the sauerkraut to remove some of the bitterness.

2. 2

   Heat a large skillet and fry bacon bits until translucent, add in the onion, 2 tbsp lard, green pepper, tomato, and 1 tbsp paprika. Stir this mixture well and add the sauerkraut and black pepper. Simmer for one hour.

3. 3

   In a separate pan, prepare a light roux with 1 tablespoon lard, flour and dill.

4. 4

   After the hour of braising, add the roux to the sauerkraut mixture.

5. 5

   Place sliced fish on top of the sauerkraut. Cover and simmer for 20 minutes.

6. 6

   Remove fillets from pan. Stir in the sour cream and heat.

7. 7

   To serve, place a portion of the creamed sauerkraut mixture on the plate topped with a fish fillet. Garnish with a bit of sour cream, a drizzle of lard and a dash of paprika.