Choucroute with salmon

Preheat the oven to 180 degrees. Peel and wash the potatoes.

Rinse the sour cabbage two or three times under cold water. Let it drain and squeeze well.

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.

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.

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.

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.

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.

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.