Cod Fillet on Sauerkraut with Black Sparrows

For the spätzle, put the flour and eggs in a suitable bowl and mix with the kneading arm of the mixer or with the wooden spoon. Add enough water to make a thick spaetzle dough. Work through for a few minutes, adding the ink at the end and seasoning.

Using a spaetzle board or strainer, “scrape” the dough into boiling water, make a few min and quench the spätzle when cool. Before serving, sauté in butter and season.

For the sauce, boil the fish stock with the double cream by half, season with salt and freshly ground pepper to taste.

Cut the fish fillets into portion sizes, season and roast in butter.

Arrange the cod on the sauerkraut, surround with the sparrows, pour over the sauce and garnish with chives.

Our tip: Always use fresh chives if possible!

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