Sauerkraut from the sea

Recipe: Sauerkraut from the sea

Recipe Sauerkraut from the sea, a mixture of shellfish and fish for the pleasure of amateurs. This fish sauerkraut delighted all the guests, the melting cabbage flavored with the seashells. I chose a slightly lemony white butter to accompany this seafood sauerkraut. Easy seafood sauerkraut, just a little bit of time to prepare it, but the result is well worth it. For seafood sauerkraut, the most difficult thing is to determine the fish that will accompany your sauerkraut. Clams, cockles and mussels to make my seafood sauerkraut, I added smoked hadock, to flavor a little more my seafood sauerkraut and red mullet that I cooked in the cooking steam of my seafood sauerkraut .

Recipe ingredients

  • Seafood sauerkraut recipe for 6 people:
  • 8 langoustines
  • 600 gr of Cockles
  • 12 large mussels
  • 8 Clams
  • 8 almonds
  • 4 haddock fillets
  • 4 red mullet fillets
  • 1.500 raw sauerkraut
  • 15 juniper berries
  • ½ teaspoon ground pepper
  • ½ teaspoon of caraway
  • ½ liter of milk
  • 8 Agata potatoes
  • 4 bay leaves
  • 4 sprigs of thyme
  • 2 onions
  • 40 cl of Alsace wine
  • 2 shallots
  • 1 lemon
  • 100 gr of butter

Instructions

  1. Leave the cockles to soak in clear water for 1 hour.
  2. Wash and scrape the mussels.
  3. Rinse the cockles, brown a finely chopped shallot with 1 tablespoon of olive oil.
  4. Add the cockles and mussels then two glasses of wine.
  5. Add the clams and almonds at the end of cooking.
  6. Stop cooking as soon as the shellfish are opened.
  7. Pass the cooking juices through a sieve, then set aside.
  8. Rinse the clams in clear water, brown a finely chopped shallot with 1 tablespoon of olive oil.
  9. Add the clams as soon as the shallot is transparent.
  10. Remove the open clams as you go.
  11. Detach the upper shell, keeping the one or the flesh hanging.
  12. Pass the cooking juices through a sieve, then set aside.
  13. Cut the haddock fillet to make portions
  14. Soak the haddock fillets in half the milk and water for ½ hour for 30 minutes.
  15. Heat the fillets without boiling, then stop the heat from the first broth.
  16. Leave to stand in the milk for 15 minutes, then wipe the pieces with food paper.
  17. Rinse the sauerkraut in hot water and let it drain.
  18. Peel and cut the onions into small pieces.
  19. Brown the duck fat in the cast iron casserole dish.
  20. Add the onions and cook for 3 to 4 minutes. They must become transparent.
  21. Mix the onions with the cabbage off the heat, add the caraway, juniper berries, thyme sprigs, bay leaves.
  22. Add the potatoes to the cabbage, cook in the oven at 160 ° for 2 hours 30 minutes.
  23. Remove the potatoes, so you can add the shellfish.
  24. Gently mix the sauerkraut with the shellfish.
  25. Place the potatoes on top of the cabbage.
  26. Arrange the fish on the cabbage.
  27. Bake for 30 minutes in the hot oven.
  28. Reduce the juice of the shellfish after having passed it several times in a Chinese style.
  29. Add the juice of one lemon.
  30. Add the butter cut into small pieces, without allowing the preparation to boil.
  31. Keep the white butter in a bain-marie.

Preparation time: 40 minutes
Cooking time: 2 hours 30 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with seafood sauerkraut

 

My favorite wine for this Riesling recipe: Riesling grape
Temperature between 8 ° and 9 °

The hullsThe almondsClamsHeatOpen seashellsStrain the juiceHadockMilkSlice the fishHadockCodRaw cabbageSalmonMix the aromaticsHadock on cabbageWhite butterCooked<img src="/wp-content/uploads/2021/09/8670782523946298019.jpg" class="aligncenter"

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