Shukrut with fish
6 servings
60 minutes
Fish choucroute is an elegant dish of French cuisine, rooted in traditional Alsatian choucroute. In this variation, fermented cabbage takes on a new hue by combining with tender fish fillet, smoked cod, and salmon. The flavor of choucroute is enhanced by caraway, bay leaves, and juniper berries, while white wine adds a refined acidity. Crispy rye bread crumbs provide textural variety, and a delicate creamy sauce made from sour cream and shallots harmoniously complements the dish. This exquisite recipe is perfect for a cozy family dinner or special occasion, showcasing the richness of French culinary traditions.
1
Preheat the oven to 150⁰C. Melt 2 tablespoons of butter. Place rye bread crumbs on a baking sheet and coat them in the melted butter. Bake, stirring occasionally, until golden and crispy, about 15-20 minutes.
- Butter: 8 tablespoons
- Rye bread: 200 g
2
Meanwhile, mix the sauerkraut, juniper, ham, caraway, and bay leaf, along with 2 tablespoons of wine in a pan. Cook over medium heat. When the mixture boils, 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 10 minutes.
- Choucroute (Alsatian sauerkraut): 450 g
- Juniper berries: 1 teaspoon
- Smoked bacon: 120 g
- Caraway seeds: 1 teaspoon
- Caraway: 1 teaspoon
- Bay leaf: 3 pieces
- Dry white wine: 1 glass
- Halibut fillet: 300 g
- Smoked cod: 300 g
- Salmon: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
While the fish is frying, place the shallots and the remaining 2 tablespoons of wine in a small pan and heat over medium heat. Cook until the liquid has almost evaporated for about 5 minutes. Reduce the heat. Add sour cream. Gradually stir in the remaining butter while continuously mixing. When the sauce becomes creamy, add lemon juice, salt, and pepper. Keep the sauce warm on low heat.
- Shallot: 1 head
- Dry white wine: 1 glass
- Sour cream: 1 jar
- Butter: 8 tablespoons
- Lemon juice: 100 ml
- Salt: to taste
- Ground black pepper: to taste
4
When the fish becomes soft, place the fish with the sauerkraut on a plate, drizzle with sour cream, sprinkle with breadcrumbs, garnish with parsley, and serve.
- Sour cream: 1 jar
- Rye bread: 200 g
- Chopped parsley: to taste