Seafood Sauerkraut

Pearly fish fillets that flake easily, served over melt-in-the-mouth tangy sauerkraut. The smooth white wine sauce coats everything with a hint of sea saltiness.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1020
• Protein: 101 g
• Carbs: 51 g
• Fat: 42 g

Ingredients

• 600 g Atlantic cod ( cut into thick fillets )
• 400 g Atlantic salmon ( raw, cut into fillets )
• 500 g Mytilus edulis ( cleaned )
• 8 piece Wild shrimp ( whole )
• 800 g Potato ( peeled )
• 250 ml Dry white wine
• 200 ml Cream
• 50 g Salted butter
• 1 piece Onion ( finely diced )
• 2 piece Bay leaf
• 1 piece Thyme
• 800 g Sauerkraut ( rinsed and drained )
• 300 g Smoked haddock fillet ( cut into fillets )
• 6 piece Juniper berries ( lightly crushed )

Instructions

1. Preparing the potatoes

   Boil the potatoes in salted water. They should be tender but not falling apart.

2. Reheating the sauerkraut

   In a large skillet, sauté the chopped onion with salted butter. Add the cooked sauerkraut, bay leaf, thyme, juniper berries, and 100ml of white wine. Simmer gently.

3. Poaching the fish

   Place the cod fillets, salmon, and smoked haddock on top of the sauerkraut. Cover and let poach in the wine steam. The flesh should become opaque.

4. Cooking the shellfish

   Add the mussels and shrimp to the skillet. Once the mussels are open, they are ready.

5. Finishing the sauce

   Carefully remove the fish and sauerkraut. Reduce the cooking liquid by half, then stir in the cream. The sauce should coat the back of a spoon.

Chef's tips

• Don't over-salt, the haddock and sauerkraut are naturally salty.
• The fish is ready when the flakes separate under light pressure.

Storage

Keep refrigerated for up to 24 hours. Reheat over very low heat to avoid overcooking the fish.