Faaker-See-Waller “Paolo Santonino” on Creamy Sauerkraut with Friulan Polenta

For the Faaker-See-Waller “Paolo Santonino” on creamed sauerkraut with Friulan polenta, pre-simmer the sauerkraut with apple juice, a little water, salt, bay leaf and ground coriander. Sauté chopped onions in butter, dust with a little flour and deglaze with white wine.

Add fish stock (or water), salt and a little lemon juice. Steam the sauerkraut in the broth until soft. Then mix whipped cream and sour cream and add to the sauerkraut. Let it cook a little longer. Cut the catfish fillets into 100 g portions. Salt, pepper and sprinkle with lemon juice. Dredge in flour and fry in hot olive oil on both sides.

For the garnish, fry the parsley in sunflower oil, lift out and salt. Fry the tomatoes with rosemary in olive oil. Place the prepared polenta in the center of the plate. Arrange the fried fillets of catfish on top, pour the creamy sauerkraut on top.

Garnish with the fried parsley on top. Place olives and pine nuts with some green olive oil around the dish. Finish the Faaker-See-Waller on creamed sauerkraut with Friulan polenta with the fried cherry tomatoes.For the Friulan polenta, boil about 800ml salted water in a pot and stir in the polenta. Reduce heat and let polenta swell. Whisk well from time to time. (The more often and longer this is done, the finer and glassier the polenta will be). Before dressing, add the chopped thyme and da

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