Flounder with beetroot purée, sauerkraut and fried egg

When Wit visited the village of Vitt, he was treated to a local specialty, a fisherman's dish. The unusual combination of Baltic fish and beetroot purée inspired him to create his own version of this recipe.


- 2-3 flounder fillets (skinless)
- all-purpose flour for breading
- 150g cooked red beets
- 80g boiled potatoes
- 30g oil-fried chopped onions
- 1 egg
- 150g sauerkraut
- 50ml beetroot sourdough
- chives
- 2 tablesppons sour cream
- 50g butter
- salt and pepper
- lemon for squeezing
- canola oil


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