Salmon and sauerkraut bake with brown butter

Heat the oven to 200 °C conventional. Wash and dry the lemon. Finely grate all its zest without the white pith, then squeeze and strain its juice. Pat the salmon dry with kitchen paper. Season with 2 g salt and 0.25 g pepper, then drizzle with all the lemon juice.

Grease a baking dish with 5 g butter. Melt the remaining 95 g butter in a small saucepan with 1 g salt. Let it turn light hazelnut brown and smell nutty, then remove from the heat before it burns. Divide all the cooked sauerkraut with its liquid into 3 equal portions and the fish into 2 equal batches. Spread one portion of sauerkraut in the dish and scatter with a little zest. Add one batch of salmon and brush with half the prepared brown butter. Repeat with a portion of sauerkraut, some zest and the remaining fish and brown butter. Finish with the last portion of sauerkraut and remaining zest.

Whisk the wine with the crème fraîche, remaining 2 g salt and remaining 0.25 g pepper. Pour evenly over the layers. Bake in the middle of the oven for about 30 min until bubbling gently and the salmon is cooked through, opaque and flakes apart. Serve hot.