A delicious variation on the traditional dish, seafood sauerkraut is a real treat.
Ingredients for 4 persons :
- 2 haddock fillets (200 g each)
- 1 liter of milk
- 8 potatoes (Charlotte)
- 300 g of Bouchot mussels
- 1 onion
- 1 Apple (Reinette or Belle from Boskoop)
- 20 g butter
- 1 kg of cabbage cooked sauerkraut
- 7 to 8 juniper berries
- 8 to 10 peppercorns
- 1 pinch of caraway (or cumin)
- 10 cl of liquid cream (30% fat)
- 300 g fresh salmon fillets
- 4 langoustines
- 100 g cooked pink prawns
- Salt pepper
White butter :
- 100 g unsalted butter
- 2 shallots
- 5 cl of white wine
- 2.5 cl of white vinegar
- Salt pepper
Sauerkraut from the sea
– The day before : put the haddock to desalt in 50 cl of milk, keep in the fridge.
The next day, drain and rinse under cold water.
- Peel and wash the potatoes. Plunge and cook them in boiling salted water with coarse salt until the blade of a knife easily penetrates their flesh. Drain them. Reserve.
- Scrape and deburr the mussels. Wash them by renewing the water several times.
Drain them. Place them in a casserole dish over high heat. Season, cover and cook until they split open (stir regularly). Remove them from the casserole, shell them.
- Peel, wash and cut the onion into thin strips.
- Peel the apple, remove its core and cut it into 8 quarters. Sauté in 10 g of butter to lightly color them.
- In a frying pan, melt the remaining butter, place the onion strips there. Mix and add the cooked cabbage, juniper, peppercorns and caraway. Cook for 15 minutes over low heat then incorporate the cream. Continue cooking for about 10 minutes. Add the apple quarters.
- Meanwhile, steam the salmon (6 to 8 minutes) and the langoustines (2 minutes).
- Steam the pink prawns for one minute.
- Cut the haddock fillets in half, poach them for 5 to 6 minutes in the remaining milk.
For the white butter:
- Peel and cut the shallots into small cubes. Bring them together in a saucepan, pour in the white wine and vinegar. Bring to a boil, reduce the heat and allow to evaporate until it is about a tablespoon's worth of liquid.
- Cut the cold butter into small pieces. Gradually add it over very low heat. Whisk, season.
- On a plate, arrange a bed of sauerkraut, add the potatoes.
Place the fish and seafood. Cover with white butter.
This recipe can also be served with a hollandaise sauce or a tablespoon per person of fresh farm cream.
Wine to accompany sauerkraut from the sea
Words from the kitchen about seafood sauerkraut
Trim a seashell : remove the overflowing parts.
Cover : pour a liquid (a cream, a sauce, a coulis…) so as to cover a preparation.
Poach : cook a food (meat, fish, egg, fruit…) in a simmering liquid (water, milk, stock, stock, syrup…). By the time the food is placed in the liquid, the liquid may already be simmering or cold.
Jump : rapid cooking which allows to bring a beautiful color and to fix the taste by the contribution of a fatty substance.
Oddly enough, smoked haddock and sauerkraut cabbage are not greasy.
Photo: C. Herlédan