Catfish In Sauerkraut - cooking recipe

Ingredients

1 1/2 lbs boned catfish fillets
5 cups sauerkraut
4 slices smoked bacon, cut into squares
1/2 cup onion, finely chopped
2 tablespoons lard
2 cups green peppers, sliced into rings
1 small tomatoes, peeled and chopped
1 tablespoon paprika
pepper
1 tablespoon lard
6 tablespoons flour
1/2 bunch fresh dill, chopped
1 1/4 cups sour cream
Garnish
3 tablespoons sour cream
paprika
2 teaspoons lard, heated

Preparation

Rinse and drain the sauerkraut to remove some of the bitterness.
Heat a large skillet and fry bacon bits until translucent, add in the onion, 2 tbsp lard, green pepper, tomato, and 1 tbsp paprika. Stir this mixture well and add the sauerkraut and black pepper. Simmer for one hour.
In a separate pan, prepare a light roux with 1 tablespoon lard, flour and dill.
After the hour of braising, add the roux to the sauerkraut mixture.
Place sliced fish on top of the sauerkraut. Cover and simmer for 20 minutes.
Remove fillets from pan. Stir in the sour cream and heat.
To serve, place a portion of the creamed sauerkraut mixture on the plate topped with a fish fillet. Garnish with a bit of sour cream, a drizzle of lard and a dash of paprika.