Serves: 4 | Time: 60 min
Choucroute de la Mer à l’Alsacienne is one of my favorite recipes from Alsace. I love this region with its Franco-German culture. Fillets of various firm fish and shrimps are pan-fried or sautéed and served on a bed of creamy sauerkraut. I still remember our first Choucroute de Poissons at the Hostellerie Du Rosenmeer in Rosheim, a charming historic town about 30 minutes from Strasbourg.
Ingredients:
- 2 Tbsp olive oil, divided
- 6 bacon slices, cut into ½-inch (1.2 cm) pieces
- 1 cup (140 g) onions, finely chopped
- 2 tsp thyme leaves
- 2 tsp caraway seeds
- 2 star anise
- 1 large bay leaf
- 1 lb (450 g) sauerkraut, rinsed and drained
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) chicken stock
- salt and freshly ground pepper
- 8 shrimps, peeled and deveined
- 4 salmon fillets, about 4 oz (115 g) each
- 4 white fish fillets (cod or monkfish), about 4 oz (115 g) each
- ¼ cup (30 g) all-purpose flour
- ½ cup (110 g) heavy cream
Preparation:
Cook the bacon. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the bacon pieces and cook until nicely browned and crisp. Drain on paper towels. Keep only 1 tablespoon of bacon fat in the saucepan and discard the rest.
Cook the sauerkraut. Reduce heat to medium and sauté the onions until tender, about 10 minutes. Add the thyme, caraway seeds, star anise, bay leaf, sauerkraut, wine, and chicken stock. Taste for salt and pepper. Bring to a boil, cover, and reduce heat to a simmer. Cook for about 30 minutes, stirring occasionally and making sure there is enough liquid. Remove the bay leaf and star anise. Add the heavy cream and cook, stirring now and then, for about 5 minutes or until the sauce has thickened slightly. Keep warm.
Cook the fish. Season the fish fillets with salt and pepper and dust lightly with flour, shaking off the excess. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the fish and cook until golden brown on both sides, about 4–6 minutes depending on the thickness of the fillets. Transfer to a plate and keep warm.
Cook the shrimp. Add the shrimp to the same skillet and cook just until pink, about 2 minutes per side.
Assemble and serve. Place the fish and shrimp on top of the sauerkraut and reheat briefly, just enough to allow the fish to absorb the sauce. Serve on warmed plates with small roasted potatoes.
Notes:
Sauerkraut: Rinsing it well tones down the acidity. If you prefer a milder flavor, give it a second rinse.
Fish: Use any firm-fleshed white fish — cod, monkfish, halibut, or sea bass all work well. Avoid delicate fish that will fall apart in the pan.
Bacon: Lardons (thick-cut bacon cubes) are the traditional choice and worth seeking out at a specialty store.
White wine: Use an Alsatian Riesling or Pinot Gris if you can. A dry Sauvignon Blanc works as a substitute.
