👨‍🍳 作り方

1. 1

   Heat 2 tbsp of oil in a large skillet or Dutch oven over medium heat. Add sliced onions and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 プロのコツ: Don't brown the onions too much, just soften them.
2. 2

   Add the grated carrots and sliced mushrooms to the skillet. Cook for another 8-10 minutes until the mushrooms have released their liquid and started to brown.

   ⏱️ 10 minutes

   💡 プロのコツ: Ensure mushrooms are cooked down to develop flavor.
3. 3

   Stir in the tomato paste and cook for 1 minute, stirring constantly.

   ⏱️ 1 minute
4. 4

   Add the sauerkraut, water or broth, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, allowing the flavors to meld.

   ⏱️ 20 minutes

   💡 プロのコツ: Taste and adjust seasoning. If sauerkraut is very sour, you might need less salt.
5. 5

   While the cabbage mixture simmers, season the fish fillets with salt and pepper. In a separate pan, heat the remaining 1 tbsp of oil and lightly sear the fish fillets on both sides for about 2 minutes per side, just to create a light crust.

   ⏱️ 5 minutes

   💡 プロのコツ: Searing the fish first adds flavor and helps it hold its shape.
6. 6

   Arrange the seared fish fillets on top of the simmering cabbage and mushroom mixture in the skillet. Cover and continue to cook for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

   ⏱️ 15 minutes

   💡 プロのコツ: Ensure the fish is cooked through but not overcooked, which can make it dry.
7. 7

   Remove the bay leaf before serving. Garnish with fresh chopped dill or parsley.

   💡 プロのコツ: Serve hot, directly from the skillet or transferred to a serving platter.