Three fish with sauerkraut

Three fish with sauerkraut

Choucroute aux trois poissons

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

While not difficult, this complex French recipe does require attention to detail, and preparing various elements at once. If possible, simmer the three different fish-poaching liquids at the same time in separate pans.

Ingredients

Quantity Ingredient
1 quantity Sauerkraut
or good-quality ready-made one instead
1 quantity Beurre blanc

For the poached salmon & halibut

Quantity Ingredient
1 bay leaf
2 thyme sprigs
50g salmon, skin removed
50g halibut, skin removed, if unavailable, use a firm-fleshed white fish, such as blue eye cod

For the poached haddock

Quantity Ingredient
250ml milk
1 bay leaf
2 thyme sprigs
50g smoked haddock, skin removed, if unavailable, use smoked cod

For the poached mussels

Quantity Ingredient
125ml white wine
1 slice french shallot
2 bay leaves
2 thyme sprigs
6 mussels

To garnish

Quantity Ingredient
blanched, peeled and diced tomato
chopped chives
dill sprigs

Method

  1. Preheat the oven to 180˚C. Remove the sauerkraut from the jar and rinse under hot water until all the spices have washed off and the cabbage is clean. Place the cabbage in a baking dish and bake for 1 hour, or until softened. Keep warm until ready to serve.
  2. Have three saucepans ready to poach the three different lots of seafood, simultaneously if possible.
  3. Into one saucepan, pour 500 ml water, ready for poaching the salmon and halibut. Add the bay leaf and thyme sprigs and bring to a simmer over medium heat. Add the salmon and halibut and poach for 3 minutes, or until cooked.
  4. Meanwhile, to poach the haddock, pour the milk and 250 ml water into a second saucepan. Add the bay leaf and thyme sprigs and bring to a simmer over medium heat. Add the haddock and poach for 3 minutes, or until cooked.
  5. To poach the mussels, pour the wine into a third saucepan, add the shallot, bay leaves and thyme sprigs and bring to a simmer over high heat. Add the mussels and cook for 3 minutes, or until they open.
  6. Place the warmed sauerkraut in a mound on a serving platter. Arrange the fish in order next to or over the sauerkraut: first the haddock, then the halibut, then finally the salmon. Place three mussels on either side of the fish. Drizzle the buerre blanc around and over the fish. Garnish with tomato, chives and dill and serve.

Note

  • To blanch a tomato, score a cross in the base using a sharp knife. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Cut into small dice for garnishing the seafood.
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