Kassler on Sauerkraut with Gravy

For the Kassler on sauerkraut with gravy, wash the Kassler salmon fillet and pat dry well. Bake in the oven at 220 °C for about 1 hour.

To do this, place the fillet on the rack and place a roasting pan underneath to collect the juices. Pour a small amount of the water for the gravy over the roast in between and let it run into the pan.

Place the sauerkraut in a saucepan with 250 ml of water and cook until tender, 15 minutes with the lid on. Keep the roast warm, deglaze the gravy with the remaining water (except for a small amount for stirring the flour).

Stir the flour in the remaining water and add it to the gravy. Bring the sauce to a boil and cook for another 5 minutes.

Season to taste with salt and pepper.

Preparation Tip:

Boiled potatoes or mashed potatoes go well with kassler on sauerkraut with gravy.

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