Choucroute de la mer à la Philippe

Ingredients for 6 servings:

• 2 large jars of sauerkraut, drained approx. 1300 g, OR:
• 1 ½ kg sauerkraut, fresh (cooking time will be extended accordingly)
• some butter
• 1 large onion(s), diced
• 3 m.-sized carrot(s), cut into larger cubes or pieces
• 2 glasses of dry white wine (Riesling)
• some water or broth
• 3 bay leaves
• possibly juniper berries
• possibly salt
• 1 kg potato(s), small, waxy ones
• 400 g shrimp(s)
• 250 g salmon fillet(s)
• 500 g cod fillet(s)
• 1 kg mussels
• 200 g smoked salmon
• 250 g shallot(s), finely chopped
• 1 cup crème fraîche
• 1 tbsp butter
• n. B. White wine (Riesling) dry
• 2 tbsp, heaped parsley, chopped
• some salt and pepper
• 2 shallots, finely chopped
• a few stalks of parsley, finely chopped
• some butter for sautéing
• 1 jar white wine (Riesling) dry and/or some water
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Sauerkraut with seafood

I’d like to share with you this lovely recipe from our French host, Philippe: In a very large pot, sauté the onions in a little butter until translucent, add the diced carrots, and cook with a little water or stock, covered, until al dente. Add the bay leaves, juniper berries, and sauerkraut, and pour in the Riesling. Cover and simmer gently for about 20 minutes, then season to taste. In the meantime, cook the potatoes in a little salted water, or better yet, steam them. Then add them to the cooked cabbage. I cooked the potatoes separately, as I’ve found that potatoes in sauerkraut just don’t soften properly. In a small saucepan, sauté the finely chopped shallots in 1 tbsp of butter until translucent. Pour in the Riesling until covered, then simmer until soft (about 15 minutes). Then add the sour cream and season with salt and pepper. Blend briefly with an immersion blender until the sauce thickens. Keep warm and stir in the fresh parsley just before serving. Discard any mussels that have already opened or are damaged. Wash the remaining mussels thoroughly to remove any sand and trim off any beards. Drain well. In a large pot, sauté the two finely chopped shallots in a little butter, add the mussels, pour in a little Riesling (and/or a little water), and cook with the lid closed for about 8 minutes. Remove from the stock and keep warm in a bowl. Rinse the fish with cold water, dry, and cut into large pieces. Poach in the mussel stock (80°C) or in a steamer over the mussel stock until translucent. Then carefully place the fish on the cabbage (do not boil) or keep warm in the steamer. Slightly roll the smoked salmon slices and place them on the hot cabbage, letting them rest for a few minutes. Meanwhile, fry the rinsed and drained shrimp in hot olive oil. If you’re using cooked shrimp, you can add the garlic straight away and cook until everything is thoroughly heated through. If using raw shrimp, only add the garlic when they start to change color to avoid burning the garlic. Cook until the shrimp are pink, then keep warm. Place the cabbage and potatoes on plates, arrange the fish pieces, smoked salmon, shrimp, and mussels on top, and serve with the sauce. Tips: You can vary the fish types as you like. The important thing is that you include smoked fish and mussels. I use organic sauerkraut from a jar; it’s nice and tender and not overly seasoned. The potatoes should be really good. With a bit of practice, you can also cook everything (except the sauce) in one pot, but I haven’t gotten that far yet. Enjoy! Enjoy!