German Fish Pudding Hechtenkraut Oder Fischpudding Mit Sauerkra
Delight in the unique flavors of German cuisine with this delectable *German Fish Pudding (Hechtenkraut oder Fischpudding mit Sauerkra)*, a traditional recipe that masterfully combines fresh white fish fillets and tangy sauerkraut for a harmonious blend of savory and tangy notes. This baked dish features a light, mousse-like fish base infused with creamy roux, delicate spices like nutmeg and white pepper, and a hint of richness from heavy cream. Layered with sauerkraut and finished with a golden breadcrumb topping, this recipe offers a perfect balance of texture and flavor. Ideal for family gatherings or a cozy dinner, it pairs beautifully with a crisp salad and is elegantly garnished with fresh parsley and an optional squeeze of lemon for added brightness. Ready in just under 90 minutes, this comforting and distinctive dish is a must-try for fans of hearty German fare!
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Recipe Information
Ingredients
- 500 grams Fresh white fish fillets (e.g., pike or cod)
- 300 grams Sauerkraut
- 50 grams Butter
- 2 tablespoons All-purpose flour
- 250 milliliters Milk
- 3 Eggs
- 1 teaspoon Salt
- 0.5 teaspoons Ground white pepper
- 0.25 teaspoons Nutmeg
- 100 milliliters Heavy cream
- 3 tablespoons Bread crumbs
- 2 tablespoons Parsley (chopped, for garnish)
- 4 Lemon wedges (optional, for serving)
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish.
In a medium pot, melt the butter over medium heat. Stir in the flour to create a roux. Cook for 1-2 minutes until it turns lightly golden.
Gradually whisk in the milk until the mixture is smooth and thickened. Remove the pot from heat and let the sauce cool slightly.
In a food processor, pulse the fish fillets until finely minced. Add the cooled sauce, eggs, salt, white pepper, and nutmeg. Blend until the mixture becomes a smooth paste.
Gently fold the heavy cream into the fish mixture to create a light, mousse-like consistency.
Spread half of the sauerkraut evenly in the bottom of the greased baking dish.
Pour the fish mixture over the sauerkraut, smoothing the top with a spatula. Add the remaining sauerkraut evenly on top.
Sprinkle the bread crumbs over the surface for a crisp topping.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and the pudding is set.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
