Seafood Sauerkraut
Ingredients
- 600 gAtlantic cod (cut into thick fillets)
- 400 gAtlantic salmon (raw, cut into fillets)
- 500 gMytilus edulis (cleaned)
- 8 pcWild shrimp (whole)
- 800 gPotato (peeled)
- 250 mlDry white wine
- 200 mlCream
- 50 gSalted butter
- 1 pcOnion (finely diced)
- 2 pcBay leaf
- 1 pcThyme
- 800 gSauerkraut (rinsed and drained)
- 300 gSmoked haddock fillet (cut into fillets)
- 6 pcJuniper berries (lightly crushed)
Method
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.
- 1
Boil the potatoes in salted water. They should be tender but not falling apart.
- 2
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
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
Add the mussels and shrimp to the skillet. Once the mussels are open, they are ready.
- 5
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.
Frequently asked questions
How do you get this dish right?
- Don't over-salt, the haddock and sauerkraut are naturally salty.
- The fish is ready when the flakes separate under light pressure.
How long does this dish keep?
Keep refrigerated for up to 24 hours. Reheat over very low heat to avoid overcooking the fish.
