THE SAUERKRAUT FROM THE SEA

TO THE CHAMPAGNE

The weather is a little cold, but you have to do a little diet.

The fashionable seasonal dish that you can enjoy at all La Sauerkraut de la Mer champagne dinners.

You will need Preparation Time

400g of haddock (and 1 / 2l of milk to desalt it)

400g of salmon (fresh or smoked)

400g monkfish tail (spring) or sole

5 to 10 scallops (fall-winter)

10 to 20 molds

2 slices of smoked bacon

A kg of sauerkraut (raw or cooked with white wine)

A dozen potatoes

An onion

A C. coffee of juniper berries

A C. cumin

30 cl of white wine or champagne (if your sauerkraut is raw)

A bouquet garni

200 g of butter

A C. thick cream

4 shallots

20 cl of champagne I recommend Ruinart

A C. sauerkraut cooking juices

A few drops of lemon juice

Salt pepper

You will start with:

Prepare the sauerkraut: if it is raw, rinse with cold water and squeeze it between your hands.

Peel the onion and slice it thinly.

Put some oil in your casserole and make the onion blond, then add half of the sauerkraut with juniper berries cumin, smoked bacon and bouquet garni, mix and cover with the other half of sauerkraut .

Sprinkle with your Ruinart champagne and fill with water to reach three quarters of the sauerkraut height.

Cover and let simmer for 2 hours.

Cook the haddock: start cooking in the cold milk, and cook for 10 minutes from the boil.

A quarter of an hour before the end of cooking sauerkraut, peel the potatoes, wash them and put them in the casserole.

After 2 hours of cooking the sauerkraut, place the monkfish and salmon steaks on the sauerkraut, cover and cook for another 10 minutes.

Add scallops and mussels (in their well-cleaned shells).

Continue cooking for 10 minutes

Make your butter white:

Peel the shallots and chop them finely.

Put them in a heavy saucepan with the champagne, sauerkraut cooking juice and 20 cl of water. Add salt and pepper. Reduce by two-thirds over high heat for about 10 minutes

Cut the butter into pieces (it must be cold). Add the crème fraîche when the reduction is sufficient and lower the heat. Then throw the butter all at once into the pan and beat with a whisk to emulsify the sauce.

Put your sauce in the silver gravy boat. Then in a silver dish your sauerkraut. Do not forget to put your frozen Ruinart on the table.


Marie-Chantal de Verneuil for DayNewsWorld