Choucroute Of Fish Recipes

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SEAFOOD CHOUCROUTE



Seafood Choucroute image

Bold, bracing sour beers like gueuze, kriek and lambic will slice right through a meal from aperitif to cheese, stymied only at dessert. They'll stand up to fat, juicy pork and will welcome all sorts of seafood, like clams and oysters, smoked salmon, grilled bass, and skate in a saline caper butter. You also cannot go wrong with the Alsatian sauerkraut classic, choucroute garnie. But consider making that dish a clever showcase for fresh and smoked fish, with the typical pork at a minimum. Years ago, I loved the fish choucroute at Au Crocodile in Strasbourg, France, with a dry riesling. Back then, who knew from sour beer?

Provided by Florence Fabricant

Categories     seafood, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 ounces slab bacon, diced
8 sea scallops, patted dry
1 cup chopped white ends of leeks
4 cloves garlic, sliced
1 Granny Smith apple, peeled, cored and cut in 1-inch dice
1 smoked trout, skinned and boned
1 cup gueuze, kriek or other sour beer, preferably blond
1 1/2 pounds sauerkraut, drained and squeezed dry
Salt and pepper
12 small (2-inch) white potatoes, peeled
12 mussels, scrubbed
2 fresh trout fillets, about 6 ounces each, skinned
Juice of 1/2 lemon
1 tablespoon chopped tarragon

Steps:

  • Place bacon over medium heat in a 4-quart stovetop casserole that can go to the table. When lightly brown, remove and reserve, leaving fat. Raise the heat to high, add scallops and sear briefly on both sides. Remove. Reduce heat to low, return bacon to the pan, add leeks and garlic, and cook until softened. Stir in the apple, cook about a minute, then add the smoked trout, broken into chunks. Add beer, bring to a simmer, stir in sauerkraut and season with salt and pepper. Tuck scallops into sauerkraut. Cover and simmer 20 minutes.
  • Meanwhile, bring a pot of salted water to a boil for potatoes. Simmer until tender, 15 to 20 minutes. Drain and return to the pot. Cover to keep warm.
  • Tuck the mussels into the sauerkraut around the edges of pot. Cut the fresh trout in 2-inch pieces and place on top of sauerkraut. Sprinkle with lemon juice. Cover and cook about 6 minutes, until mussels have opened and fresh trout is opaque. Scatter with tarragon and serve from casserole with potatoes on the side.

'CHOUCROUTE' OF FISH



'Choucroute' of Fish image

This is a riff on a classic choucroute garni - usually a mess of smoked and fresh meats with sauerkraut - made primarily with fish, but with the addition of ham or bacon. Smoked fish is key here; salmon adds beautiful richness and color, and any white fillet completes the picture. Serve this dish with buttered rye croutons instead of the traditional boiled potatoes for more flavor and crunch.

Provided by Mark Bittman

Categories     weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

8 tablespoons (1 stick) butter
2 cups rye-bread cubes
1 pound sauerkraut, rinsed and drained
4 ounces chopped smoked ham or slab bacon
1 teaspoon juniper berries, crushed
1 teaspoon caraway seeds
1 teaspoon fresh thyme, or 1/2 teaspoon dried
3 bay leaves
1 cup white wine, not necessarily bone-dry
1/2 to 3/4 pound white-fleshed fillet, like halibut
1/2 to 3/4 pound smoked trout or haddock
1/2 to 3/4 pound skinned salmon
Salt and pepper
1 shallot, minced
1/2 cup cream
Juice of 1 lemon
Chopped fresh parsley for garnish

Steps:

  • Heat the oven to 300. Melt 2 tablespoons of butter. Put the rye-bread cubes on a rimmed baking sheet, and toss with the melted butter. Bake, stirring occasionally, until golden and crisp, 15 to 20 minutes.
  • Meanwhile, put the sauerkraut, ham, juniper, caraway, thyme, bay leaves and all but 2 tablespoons of the wine in a Dutch oven over medium-high heat. When the mixture bubbles, lower the heat to a simmer and cover. Cook, stirring occasionally, for 40 minutes. Lay the fish on top, sprinkle with salt and pepper and cover the pot. The fish will be tender in about 10 minutes.
  • As the fish cooks, put the shallot and the remaining 2 tablespoons wine in a small saucepan over medium-high heat; cook until the liquid has almost evaporated, about 5 minutes. Turn the heat to low, and stir in the cream. Add the remaining butter, a little bit at a time, stirring constantly. Once the mixture is creamy, stir in the lemon juice and some salt and pepper; keep the mixture warm over the lowest possible heat.
  • When the fish is tender, spoon it and the sauerkraut onto a platter; pour the sauce over all, scatter the croutons on top and around, garnish with the parsley and serve.

Nutrition Facts : @context http, Calories 809, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 50 grams, Fiber 7 grams, Protein 51 grams, SaturatedFat 25 grams, Sodium 1784 milligrams, Sugar 6 grams, TransFat 1 gram

CHOUCROUTE GARNI



Choucroute garni image

This is a super-tasty one-pot meal with Savoy cabbage as the star. A delectable braised family meal, featuring succulent German garlic sausage

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 15

4 onions , sliced
200ml white wine
100ml white wine vinegar
1 tbsp thyme leaves
1 star anise
1 tsp fennel seeds
1 tsp black peppercorns
2 carrots , diagonally sliced
2 celery sticks , peeled to remove the stringy part and cut into 4
8 garlic cloves
1 medium Savoy cabbage , cut into 8 wedges
6 German garlic sausages (or good-quality chipolatas)
400g whole piece of smoked bacon , skin removed and cut into large chunks
400ml chicken stock
mashed potato , to serve (optional)

Steps:

  • Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
  • Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
  • Once cooked, serve in bowls with mashed potato, if you like.

Nutrition Facts : Calories 736 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.6 milligram of sodium

CHOUCROUTE GARNIE



Choucroute Garnie image

Categories     Pork     Potato     Bake     Sauté     Super Bowl     White Wine     Fall     Winter     Oktoberfest     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

1 3/4 pounds smoked meaty ham hocks
1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
1teaspoon juniper berries (optional)
1 teaspoon whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Assorted mustards
Prepared white horseradish

Steps:

  • Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
  • Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
  • Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
  • Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)



Choucroute Royale (Braised Sauerkraut) image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 12 servings

Number Of Ingredients 17

2 pounds sauerkraut
1/2 pound chunk of bacon
1/2 cup thinly sliced carrots
1 1/2 cup sliced onions
4 tablespoon pork fat or butter
4 sprigs parsley
1 bay leaf
6 peppercorns
10 juniper berries (or add 1/4 cup gin to casserole)
1 cup sparkling wine
3 cups chicken stock
Roast pork
Pork chops
Smoked pork loin
Ham
Sausages
Duck

Steps:

  • Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
  • Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
  • Preheat oven to 325 degrees.
  • Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
  • Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
  • Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
  • Continue to simmer in oven for another 1 1/2hours. (5 hours total).

NORTHERN PIKE WITH CHOUCROUTE AND JUNIPER SAUCE



Northern Pike with Choucroute and Juniper Sauce image

Provided by Food Network

Number Of Ingredients 16

3/4 pound fresh sauerkraut, rinsed and squeezed dry
1/4 pound savoy cabbage julienned, blanched and squeezed dry
2 tablespoons peanut oil
4 to 6-ounce fillets pike, skinned and deboned
1/2 cup all purpose flour
2 tablespoons butter, for basting the fish
1/4 cup loosely packed cilantro leaves, cut into chiffonade
Salt and fresh black pepper, to taste
1/2 teaspoon white peppercorns, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon juniper berries, crushed
1/4 cup white wine vinegar
1 1/2 tablespoons sugar
Salt, to taste
1 cup chicken stock
1/2 cup canola oil

Steps:

  • Melt the butter in a heavy bottomed saucepan over a medium high flame and add the sauerkraut and the cabbage. Stir the mixture well, season to taste, and when it is very hot cover and set aside. In a small sauce pot combine the spices and vinegar and bring to a simmer. Remove from the heat, cover and steep for 20 minutes. Strain the vinegar into another small saucepot and add the sugar, salt, chicken stock and canola oil. Heat again until the sugar and salt are dissolved. Emulsify the liquid with a hand held mixer. Incorporate some air into the liquid as you are mixing so that the liquid becomes very frothy. Set aside at room temperature. Once the sauce and the garnishes are prepared, saute the pike. Heat the peanut oil in a saute pan large enough to hold all the fish and dust it lightly with flour. Add the fillets to the pan and cook for 1 minute on the first side. Add the whole butter to the pan and flip the fish over. Baste the fish with the butter for 1 or 2 more minutes until it is done and remove to a paper towel lined plate to drain. Stir the cilantro into the hot choucroute. Place a mound on each plate and top with a piece of fish. Spoon some of the sauce around each fish and dust with a little ground juniper. Serve with boiled potatoes or Fromage Blanc Dumplings (see separate recipe).

TROUT CHOUCROUTE



Trout Choucroute image

Provided by Ruth Cousineau

Categories     Dinner     Bacon     Trout     White Wine     Cabbage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

4 bacon slices
1 large onion, halved lengthwise and thinly sliced
3 tablespoons unsalted butter
1 pound sauerkraut, drained, rinsed, and squeezed dry
2 juniper berries, slightly crushed
1 Turkish or 1/2 California bay leaf
1 1/2 teaspoons sugar
2/3 cup dry white wine (preferably Alsatian Riesling)
3/4 cup water
4 (4- to 5-ounce) trout fillets with skin, pin bones removed

Steps:

  • Cook bacon in a 10-inch nonreactive heavy skillet over medium-low heat, turning occasionally, until lightly browned but still flexible. Drain on paper towels.
  • Pour off all but 2 tablespoons fat from skillet, then cook onion with butter in skillet over medium heat, stirring occasionally, until golden, 10 to 15 minutes. Stir in remaining ingredients, except trout, and 1/8 teaspoon each of salt and pepper and simmer, covered, stirring occasionally, until liquid is absorbed and mixture is tender and lightly browned, 25 to 35 minutes.
  • While sauerkraut mixture cooks, put trout, skin sides down, on a work surface. Pat fillets dry and lightly season with salt and pepper, then put a strip of bacon on each. Roll up fillets from wider end, enclosing bacon and securing each with a wooden pick.
  • Arrange rolls, wider spiral sides up, on sauerkraut mixture and cover with a round of buttered parchment paper, then with a lid. Cook, covered, over medium heat until fish is just cooked through, 10 to 12 minutes. Discard bay leaf, juniper berries, and wooden picks. Serve trout on sauerkraut.

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