Choucroute with Fish

Main Dishes | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Choucroute with Fish

Ingredients

Butter - 8 tablespoons
Rye Bread - 7.1 oz
Choucroute - 15.9 oz
Semi-Smoked Sausage - 4.2 oz
Ground Caraway - 1 teaspoon
Black Cumin (Cumin) - 1 teaspoon
Bay leaf - 3 pieces
Dry White Wine - 1 cup
Halibut - 10.6 oz
Cold-smoked trout - 10.6 oz
Salmon - 10.6 oz
Salt - to taste
Ground Black Pepper - to taste
Shallot - 1 head
Sour Cream - 1 jar
Meyer Lemon Juice - 3 fl oz
Chopped Sage Leaves - to taste
Juniper Berries - 1 teaspoon

Step by Step guide

Step 1

Preheat the oven to 150°C. Melt 2 tablespoons of butter. Place the rye bread crumbs on a baking sheet and coat them in the melted butter. Bake, stirring occasionally, until they are golden and crispy, about 15-20 minutes.

Step 2

Meanwhile, mix the choucroute, juniper berries, ham, cumin, and bay leaves, along with 2 tablespoons of wine in a roasting pan. Cook over medium heat. When the mixture comes to a boil, reduce the heat to a gentle simmer and cover. Cook, stirring occasionally, for 40 minutes. Place the fish on top, sprinkle with salt and pepper, and cover. The fish will soften in about 10 minutes.

Step 3

While the fish is cooking, place the shallot and the remaining 2 tablespoons of wine in a small skillet and heat over medium heat. Cook until the liquid has almost evaporated, about 5 minutes. Lower the heat. Add the sour cream. Gradually stir in the remaining butter, continuously mixing. When the sauce becomes creamy, add the lemon juice, season with salt and pepper. Keep the sauce warm over the lowest heat.

Step 4

When the fish is tender, place the fish along with the choucroute on a plate, drizzle with sour cream, sprinkle with breadcrumbs, garnish with parsley, and serve.