CHOUCROUTE DE LA MER

 

Choucroute de La Mer or fisherman’s sauerkraut, its a delicious dish. It is much less fatty than the traditional meat garnished sauerkraut, but just as tasty.

After recently enjoying our first ever choucroute at au coin du Fleuve we decided to try and replicate it.

Sheila researched a recipe from the Alsace and it was pretty good

The beurre blanc brings a lot of delicacy and freshness to this dish.

INGREDIENTS

800 g raw sauerkraut
chicken stock
2 tablespoons chopped thyme
2 bay leaves
8 juniper berries
200 ml dry riseling
2 Potatoes

For the sauce au beurre blanc

1 shallot
100 g unsalted butter cut into small dice
50 ml riseling
50 ml water
1 tablespoon white wine vinegar

100 g cod fillet
100 g salmon steak
200 g cooked prawns
100 g haddock
3 Langoustine
9 mussels

METHOD

To prepare the sauerkraut, place the raw sauerkraut in a thick-bottomed, high-sided casserole dish, pour in about 1.5l of water with the bay leaf, broth, juniper berries, thyme and white wine.

Bring to low heat and cook for 2 hours, stirring regularly.

Or, alternatively you can buy a jar of ready prepared sauerkraut.

For the sauce  beurre blanc

Peel and chop the shallot, set aside.

Melt 15g butter in a pan, add the shallot, and gently fry until soft. Do not allow to brown.

Add the white wine, water and vinegar, bring to a boil then reduce the heat to medium.

Let it reduce down so that only one tablespoon of liquid remains. Lower the heat, and gradually add the butter to the pan, incorporating it with a whisk.

Season and keep warm.

Steam the fish pieces for about 5 minutes to 10 minutes (this varies depending on the thickness of the fish)

Steam the mussels for about 2 minutes, until they open only.

Steam the langoustines for 3 minutes to 5 minutes.

Reheat the prawns.

Reheat the potatoes. Season and drain the sauerkraut.

Place the sauerkraut in individual bowls, then arrange the pieces of fish, mussels, prawns on top of the sauerkraut. Cut the potatoes into thick slices and add them to the bowls. Top with the Langoustine.

Drizzle over the la sauce au beurre blanc

 

Original recipe Simple  and  Gourmand