Soljanka in the Reindl, on Bauemart’

A delicious mushroom dish for any occasion!

Cook salmon and stockfish separately in a little water and cool in the broth.

Drain and divide into small pieces.

Rinse dried mushrooms well and soften in 3/4 liter of liquid (fish stock and water).

Strain and cut the mushrooms into small pieces.

Fry sauerkraut with chopped onion in a little butter, add liter tbsp of paradeis pulp, chopped gherkins and olives, peppercorns and bay leaf spice and stew until soft with a little mushroom broth.

Remove peel from raw potatoes, cut into thin slices and roast in oil until cooked.

Season with salt and pepper.

Drain marinated mushrooms, cut into slices and sauté in butter.

Bring remaining mushroom broth to a boil, thicken with a light roux made of 2 tbsp butter and 2 tbsp flour, stir through with remaining paradeis pulp and make a creamy mushroom-paradeis sauce.

Season to taste with salt, pepper, perhaps sugar and vinegar.

Fill half of the sauerkraut into a heavy, well-oiled Reindl and cover it with the fish pieces.

Layer the potatoes mixed with the mushrooms on top and cover everything with the remaining sauerkraut.

Pour the mushroom and tomato sauce over it to keep it juicy and sprinkle with breadcrumbs.

Bake in the oven at medium heat for about 30-40 minutes until a golden brown crust forms.

Solyanka Na Skow

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