Choucroute with salmon
6 servings
120 minutes
The recipe is taken from the book "French regional cuisine" by Joël Robuchon and Loïc Bienassy. This is an old recipe, a classic of Alsatian cuisine. Choucroute with salmon was prepared on fasting days and during Lent. In a slightly modified form (one of the options is in the photo), this dish is still represented in the gastronomy of Alsace.
1
Preheat the oven to 180 degrees. Peel and wash the potatoes.
- Potato: 6 pieces
2
Rinse the sour cabbage two or three times under cold water. Let it drain and squeeze well.
- Sauerkraut: 1.5 kg
3
In a cast iron pot, sauté chopped shallots and onions in goose fat. Add white wine. Place the cabbage and pour in fish broth. Season with salt and bring to a boil.
- Goose fat: 75 g
- Shallots: 6 heads
- Onion: 2 pieces
- Riesling: 400 ml
- Fish broth: 400 ml
- Coarse salt: to taste
4
Wrap all the spices in a piece of cloth, tie it, and place it in the center of the pot. Cover with a lid and let it simmer in the oven for 1 hour.
- Garlic: 3 cloves
- Ground coriander: 1 teaspoon
- Carnation: 2 pieces
- Bay leaf: 1 piece
- White peppercorns: 1 teaspoon
5
Remove the lid from the pot and place whole peeled potatoes on the cabbage. Cover with a lid and continue to simmer for another 25-30 minutes (the cabbage should remain slightly crunchy). Cut the smoked bacon into small slices and brown them in a pan with vegetable oil until crispy. Drain on paper towels and set aside.
- Potato: 6 pieces
- Smoked brisket: 200 g
- Vegetable oil: 20 ml
6
Reduce 2⁄3 white wine with finely chopped shallots and cumin. Add 150 ml of juice left from cooking cabbage. Add crème fraîche and let it reduce to a thick sauce consistency. Season with salt and pepper. Keep the sauce warm in a water bath.
- Riesling: 400 ml
- Shallots: 6 heads
- Cumin (zira): 1 teaspoon
- Crème fraiche: 200 ml
- Ground black pepper: to taste
- Salt: to taste
7
In a non-stick skillet, fry pieces of salmon in olive oil for 3 minutes on each side. Place on a paper towel. Once the fat is absorbed, season with salt and pepper.
- Salmon fillet: 6 pieces
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
8
Carefully remove the potatoes from the pot and place them in a warm spot to keep them hot. Mix the cabbage well and add salt and pepper if necessary. Place the hot cabbage in the center of a long dish. Top with pieces of salmon and cover them with sauce. Arrange whole potatoes (or cut into small cubes) around it.
- Potato: 6 pieces
- Sauerkraut: 1.5 kg
- Ground black pepper: to taste
- Salt: to taste