Hearty German Fish Pudding with Sauerkraut and Savory Sauce

German Fish Pudding: Hechtenkraut oder Fischpudding mit Sauerkraut

This exquisite German Fish Pudding, known as Hechtenkraut or Fischpudding mit Sauerkraut, is a dish with a rich history that dates back to royal kitchens of centuries past. Despite its royal origins, this delightful and hearty meal is accessible to anyone who dedicates a little time to prepare it. With a harmonious blend of flavors from sauerkraut, fish, and a rich sauce, this one-dish meal is a true testament to traditional European cuisine. Whether you’re planning a special dinner or simply want to explore historical recipes, this dish promises a unique and satisfying culinary experience.

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Total Time: 2 hours 35 minutes

Prep Time: 35 minutes

Cook Time: 2 hours

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Ingredients

For the Sauerkraut:

• 3 slices bacon
• 1/2 cup finely chopped onion
• 3 tablespoons butter
• 4 cups sauerkraut, drained and rinsed
• 6 whole peppercorns
• 1/2 teaspoon sugar
• 2 teaspoons caraway seeds
• 1 cup white wine or apple cider
• 1 medium potato, peeled and grated
• 2 1/2 cups water
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 bouquet garni (see below)

For the Bouquet Garni:

• 6 bay leaves
• 6 whole cloves
• 1 cup celery flakes
• 1 teaspoon marjoram
• 1/4 cup parsley flakes
• 3/4 teaspoon peppercorns
• 1/2 teaspoon ground savory
• 2 teaspoons ground thyme

For the Pudding:

• 3 slices bacon
• 3 tablespoons butter
• 3 cups prepared sauerkraut (from above)
• 1 cup fish (such as pike or other firm white fish), cooked and flaked
• 1/2 cup bread crumbs
• 2 tablespoons butter (for greasing and topping)

For the Sauce:

• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup cream
• Additional stock, as needed
• Salt and pepper, to taste
• 1 teaspoon paprika

Variations:

• Thickly sliced boiled potatoes and carrots
• Fried fish (dipped in beaten eggs, dredged in bread crumbs, and quickly browned)

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Instructions

For the Sauerkraut:

1. Prepare the Sauerkraut Base:

   • In a medium-sized skillet, melt 3 tablespoons of butter over medium heat. Add the bacon and finely chopped onion, cooking until the onion is lightly colored and the bacon begins to crisp up.
   • Transfer the bacon and onion mixture to a large pan or Dutch oven. Add the drained sauerkraut, peppercorns, sugar, and caraway seeds.

2. Simmer the Sauerkraut:

   • Pour in 1 cup of white wine or apple cider, adding enough water to reach halfway up the sauerkraut. Stir well.
   • Bring the mixture to a gentle simmer, and cook slowly for about 1 1/2 hours, or until the sauerkraut is tender but still has some texture.

3. Add Grated Potato:

   • In the final 30 minutes of cooking, stir in the grated potato. This will help thicken the sauerkraut mixture. Add an extra dash of wine or apple cider at the end for enhanced flavor.

For the Pudding:

1. Cook the Fish:

   • Place the fish in a pot with enough stock or water to cover it. Add 1 chopped onion, celery, carrot, bouquet garni, and a pinch of salt. Cook until the fish is tender and cooked through.
   • Once cooked, strain the fish and reserve the stock.

2. Prepare the Baking Dish:

   • Preheat your oven to 375°F (190°C).
   • In a small skillet, cook 3 slices of bacon until they start to melt. Add 2 chopped onions and continue cooking until the onions begin to change color.

3. Assemble the Pudding:

   • Butter a large baking dish and sprinkle it with bread crumbs, covering the sides and bottom.
   • Spread a layer of the prepared sauerkraut mixture over the bottom of the dish. Top with some of the bacon and onion mixture.
   • Add a layer of flaked fish, then repeat the layers, finishing with a final layer of sauerkraut.

4. Add the Sauce:

   • Pour the prepared sauce over the fish pudding. Top with additional buttered bread crumbs.

5. Bake the Pudding:

   • Place the dish in the preheated oven and bake for 35-45 minutes, or until the top is nicely browned and crispy.

For the Sauce:

1. Make the Roux:

   • In a skillet, melt 2 tablespoons of butter over low heat. Add 3 tablespoons of flour and cook, stirring constantly, until the mixture turns a light golden brown, about 5-6 minutes.

2. Add Cream and Stock:

   • Remove from heat and gradually add 1 cup of cream, stirring vigorously to avoid lumps. Add more reserved fish stock as needed to achieve a thick, smooth sauce.

3. Season and Cook:

   • Return the skillet to the heat and cook until the sauce begins to bubble. Season with salt, pepper, and paprika to taste.

Variations:

• Potatoes and Carrots: For an extra hearty dish, add thickly sliced boiled potatoes and carrots just before baking.
• Fried Fish: Alternatively, you can fry the fish. Dip it in beaten eggs, dredge in bread crumbs, and quickly brown in hot butter or oil.

Herb Bouquet:

1. Assemble the Sachets:
   • Place 1 bay leaf and 1 whole clove in each of 6 cheesecloth squares. Mix the remaining herbs and spices together and divide into 6 equal portions, placing one portion into each square.
   • Tie each sachet securely.

Discovering Sauerkraut:

• The inspiration for this recipe is drawn from traditional European methods of preparing sauerkraut and fish, creating a dish that bridges historical flavors with modern cooking techniques.

Enjoy this delightful and traditional German Fish Pudding with your family or guests, and relish in the flavors of a time-honored recipe that continues to enchant with its unique and comforting taste. 🌟👩‍🍳👨‍🍳