Unusual Sail dish is sublir From page St creamed sauerkraut is sublime. The astringency of the sauerkraut cuts the richness of the fish. Bolte’s unique Paradise Potatoes are a tour de force -~ turned pota- toes done in beet juice not only infuses them with color but also puts additional nutrients into the potatoes, rather than leach theni out during couking. Serves five. 5 fresh 3 oz. (100 g) salmon filets 15 oz. (500 g) sauerkraut Qweinkraut in a tin, imported from Germany is what to look for), drained 2c. (500 mL) whole milk 4. (125 mL) 35% cream 4c. (125 mL) light sour cream ~Salt and freshly ground dlack pepper. - ; 20 pieces turned (carved bullet- shaped) russet potatoes Beet juice to cover _Pan-sear the salmon filets quick- ly. Finish cooking five minutes or so in a preheated 400°F (200°C) oven until medium to medium-rare. Present the salmon on the creamed sauerkraut, ; ; ’ To prepare the sauerkraut, com- bine the sauerkraut and milk-in a heavy non-reactive pot. Simmer . ‘until most of the liquid has evapo- rated. Add the 35% cream; reduce _ over heat by half. Take off the heat, and fold in the sour cream. Season . to taste with salt and pepper. ’ To prepare the potatoes, peel 20 -Small: potatoes into equal size (approximately 1” or 2.5 cm). Boil the potatoes in beet juice to cover for 10 to 12 minutes or until done. “To present finished dish, mound a long bed.of creamed sauerkraut into centre of warm plate. Top with seared ‘salmon. Surround with sev- - eral. potatoes, Garnish: plate (if. _ desired) with long fresh chives. . Serve at once. -