A New Use For Sauerkraut

When it comes to sauerkraut, most people either like it or they don’t.  But even if it’s not your favorite, here’s a neat dish to try that I discovered by accident. I was at a restaurant in Paris, and they ran out of an entrée we ordered. The waiter suggested an Alsatian dish called Choucroute de la Mer—sauerkraut with fish. Sounds sketchy, I know. We tried it anyway, and now it’s become a favorite dish to make at home.

The classic recipe uses salmon, mussels, and smoked haddock, some of which may be hard to find depending on where you live.  The best thing about this recipe is its adaptability to a variety of seafood. In short, you simmer the sauerkraut in some wine and herbs, add cooked potatoes and seafood, and top with beurre blanc. Here’s my Pacific Northwest version:

Choucroute de la Mer

1 lb sauerkraut

1¼ c dry white wine, divided

1 tsp juniper berries

½ tsp thyme

1 bay leaf

1 pound small yellow potatoes, peeled

2 c chicken stock

½ lb smoked salmon, cut into chunks

½ lb white fish fillet (any variety, bones removed)

1 lb large prawns, shelled

1 lb mussels, scrubbed and debearded

1 shallot, minced

½ c butter

¼ c cream

1 T lemon juice

Cook potatoes in chicken stock until just tender, about 10 minutes.  Drain and set aside.

Rinse sauerkraut thoroughly, and combine with 1 cup of the wine, juniper berries, thyme, and bay leaf in a large (8 qt) casserole dish.  Bring just to a boil, then cover and simmer on low for 30 minutes.  Add salmon and white fish on top of the sauerkraut and continue cooking for about 10 more minutes.

In a medium pan, steam mussels until they open, then set aside.  Season prawns with salt and pepper and lightly sauté in a medium pan, then set aside.

In a small saucepan, combine remaining ¼ c wine with minced shallot and cook over medium heat until liquid has almost evaporated.  Turn heat to low, add cream and stir. Add butter 1 tablespoon at a time and stir continuously.  Add lemon juice and season to taste with salt and pepper.  Add sauce, shellfish, and potatoes to sauerkraut.  Combine gently and serve.