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Cabbage is versatile and not limited to use as a vegetable side-dish or in soups. Although the sauerkraut, which is made from white cabbage, is not immediately obvious in this recipe, it adds a truly special touch to the potted fish in aspic.
Sauerkraut – Healthy and delicious
In general, sauerkraut is made by mixing the finely shredded white cabbage with salt and placing in an airtight container. Lactic acid bacteria, which occur naturally on cabbage leaves, trigger fermentation. Lactic acid is produced, which has a conserving effect.
The preparation of sauerkraut largely preserves the vitamin C and improves the availability of minerals. Sauerkraut can also alleviate digestive problems thanks to the mildly laxative effect of the fibre and lactic acid it contains. Incidentally, it makes no difference whether you buy sauerkraut in jars or in cans. It is prepared in the same way. Of course, you can make your own sauerkraut as well. Since it's not usually worth making a whole barrel, try this one-person variant using a bottling jar: press down the finely shredded white cabbage mixed with salt until the jar is three-quarters full. Then seal the jar so it is air-tight. After around three weeks in a cool, dark place, you can enjoy a serving of excellent, home-made sauerkraut.
A beautiful sight
Potted fish in aspic is really stunning thanks to the gelatine. The fish and vegetables are presented like a work of art. The white "base" made from potatoes, crème fraîche and sauerkraut rounds the whole thing off. As well as being ideal for creating dishes, however, gelatine's strong texture offers other benefits. It also gives the food a delicious melt-in-the-mouth quality. You can use olive oil to decorate the plates attractively before serving.
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