One of the hardiest prejudices about sauerkraut cooking is that you only can use it with sausage or other heavy duty pork – nothing could be more wrong than this. Today I finally called my mom and asked how she did her oven dish with sauerkraut, fish and potato puree.
Why? Because I remember loving this dish from as long as I remember anything. And it is not my childish predilection for impossible food combinations that dictated this love: the original recipe comes from a hefty mid-fifties tome Seefisch – schmackhaft und pikant (sea-fish, tasty and savoury) by Rudolf Rösch. Its cover illustration depicts Fish and Ships. From the foreground, an unhappy vertical green Haddock stares at you with round, orange eyes, as if telling the reader: this is serious business.