Sauerkraut with Salmon
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
21
🍽️ Servings
6
Description
This recipe is taken from the book 'French Regional Cuisine' by John Smith and Michael Johnson. It is an ancient recipe, a classic of Alsatian cuisine. Sauerkraut with salmon was traditionally prepared on fasting days and during Lent. In a slightly modified form (one variation is shown in the photo), this dish is still featured in the gastronomy of Alsace.
Ingredients
- Sauerkraut - 1½ kg
- Shallot - 6 heads
- Onion - 2 pieces
- Goose fat - 2.6 oz
- Riesling - 13 fl oz
- Fish Oil - 13 fl oz
- Coarse Salt - to taste
- Potato - 6 pieces
- Smoked Brisket - 7.1 oz
- Vegetable Oil - 0 fl oz
- Black Cumin (Cumin) - 1 tablespoon
- Crème fraîche - 7 fl oz
- Smoked haddock fillet - 6 pieces
- Olive Oil - 1 fl oz
- Garlic - 3 cloves
- Ground coriander - 1 tablespoon
- Clove - 2 pieces
- Bay leaf - 1 piece
- White Pepper (whole) - 1 tablespoon
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Preheat the oven to 356°F. Peel and wash the potatoes.
Step 2
Rinse the sour cabbage under cold running water two to three times. Let it drain and squeeze it well.
Step 3
In a cast iron pot, sauté the chopped shallots and onions in goose fat. Add white wine. Add the cabbage and pour in the fish stock. Season with salt and bring to a boil.
Step 4
Wrap all the spices in a piece of cloth, tie it up, and place it in the center of the pot. Cover with a lid and let it simmer in the oven for 1 hour.
Step 5
Remove the lid from the pot and place whole peeled potatoes on top of the cabbage. Cover with the lid and continue to simmer for another 25–30 minutes (the cabbage should remain slightly crunchy). Slice the smoked bacon into small pieces and sauté them in a frying pan with vegetable oil until crispy. Drain on paper towels and set aside.
Step 6
Reduce two-thirds of the white wine with finely chopped shallots and cumin. Add 150 ml of juice leftover from cooking the cabbage. Incorporate crème fraîche and let it simmer until it reaches a thick sauce consistency. Season with salt and pepper. Keep the sauce warm over a water bath.
Step 7
In a non-stick skillet, sear the pieces of salmon in olive oil for 3 minutes on each side. Transfer to a plate lined with paper towels. Once the grease is absorbed by the towels, season with salt and pepper.
Step 8
Carefully remove the potatoes from the pot and place them in a warm spot to keep them from cooling down. Mix the cabbage well and add salt and pepper if needed. Place the hot cabbage in the center of a long serving dish. Top it with pieces of salmon and cover them with sauce. Arrange the whole potatoes around it (or cut them into small cubes).
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