Seafood Choucroute Recipes

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'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

SALMON WITH CHOUCROUTE



Salmon With Choucroute image

I acquired this recipe about 15 years ago from a member of our local wine club who was recommending this unique entree to be served with Pedroncelli Sauvignon Blanc wine (California), the original recipe having come from Bayona (Restaurant) in the French Quarter of New Orleans. This is quite an elegant dish but is really not difficult to prepare - just make sure that you have everything portioned out and ready to use in advance and the cooking will go just fine. The dish serves four (I recommend some nice Basmati rice on the side and possibly some brussel sprouts steamed in lemon butter or, some fresh asparagus prepared in the same manner), but honestly, I can usually eat two salmon fillets myself, (I'm a big guy). This is one of those "special dinners" that you could serve to your spouse on an anniversary, etc., AS LONG AS S/HE LIKES SAUERKRAUT! It's amazing as to how nicely the salmon and the sauerkraut complement one another in this dish. I hope you enjoy the recipe and have fun making it.

Provided by Bone Man

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil, divided
1 medium onion, diced fine
1 large carrot, peeled and julienned
22 ounces sauerkraut, rinsed in cold water and drained
1 1/2 cups dry white wine, divided (e.g., pinot grigio, chablis, etc.)
1/2 cup chicken stock or 1/2 cup fish stock
1/4 teaspoon juniper berries, crushed or 1/2 teaspoon crushed pine nuts
1/2 teaspoon fresh thyme leave
1 bay leaf
1/4 teaspoon cracked black pepper
4 (6 ounce) salmon fillets
1 teaspoon salted butter
2 tablespoons cider vinegar
4 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 350-degrees F.
  • In a non-stick skillet, saute the julienned carrot and onion in 2 tablespoons of the olive oil until the onion just begins to get tender.
  • Stir in the sauerkraut, 1/2 cup of the wine, the chicken stock (or fish stock, if using that), the 1 teaspoon of salted butter, juniper berries, thyme, bay leaf and black pepper. Bring to a simmer, cook for 5 minutes and remove from the heat. Pour this blend into a 9" x 13" casserole dish.
  • Using the same skillet, add the 2 remaining tablespoons of olive oil and sear the salmon fillets over medium-high heat until they are lightly browned -- sear the second side for 30 seconds and then transfer them to the sauerkraut blend in the casserole dish. Bake this in the oven for five minutes.
  • While the dish is baking, using the same skillet, (drained of any oil), add the remaining wine and vinegar and reduce over medium-high heat to 1/4 of its original volume, then add the unsalted butter, piece by piece, whisking until the sauce is creamy, then remove from the heat.
  • Plate up the Salmon Choucroute from the casserole dish on to 4 individual plates and then drizzle the sauce over each one.

Nutrition Facts : Calories 561, Fat 32.4, SaturatedFat 10.9, Cholesterol 121.5, Sodium 1266.5, Carbohydrate 15.1, Fiber 5, Sugar 6.3, Protein 36.4

SALMON WITH CHOUCROUTE AND GEWüRZTRAMINER SAUCE



Salmon with Choucroute and Gewürztraminer Sauce image

Categories     Bread     Sauce     Side     Salmon     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 24

Choucroute
1 tablespoon olive oil
1 red onion, thinly sliced
1 carrot, peeled and julienned
1 (16-ounce) jar sauerkraut, rinsed
1 cup Chicken Stock (p. 206)
1/4 cup white wine
1/2 teaspoon coarsely chopped whole juniper berries
1/2 teaspoon fresh thyme
1 bay leaf
1/4 teaspoon black pepper
Snipped fresh chives, for garnish
Gewüztraminer Sauce
1 cup Gewürztraminer (you can substitute Riesling or another Alsatian white wine)
2 tablespoons apple cider vinegar
2 tablespoons finely chopped shallots
4 tablespoons (1/2 stick) butter
Pinch of salt
Salmon
4 salmon fillets (about 6 ounces each)
Salt and pepper
1 cup dry bread crumbs, mixed with 2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon butter

Steps:

  • Choucroute
  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until just wilted. Stir in the sauerkraut, stock, wine, and seasonings. Bring to a simmer and cook, covered, about 15 minutes, then set aside, still covered, to keep warm.
  • Gewürztraminer Sauce
  • Combine the wine, vinegar, and shallots in a small saucepan and bring to a boil. Lower the heat and simmer gently until the liquid is reduced to 2-3 tablespoons. Gradually add butter, in small pieces, whisking constantly, until all the butter is incorporated. The sauce should be a shiny, creamy yellow. Add salt. Taste, and adjust seasonings.
  • Salmon
  • Season the salmon with salt and pepper and coat with the bread crumb mixture. Heat the olive oil in a wide skillet over medium-high heat. When it is very hot but not smoking, add the salmon, presentation side down. Lower the heat to medium, add the butter, and use a spatula to lift the salmon, to allow butter to run under each fillet. Cook until it is golden brown, about 3 minutes. Turn and cook about 3 more minutes, until salmon is just medium-rare. Cook a little longer if you like it more done, but not long enough to dry it out.
  • To Serve
  • Divide the choucroute among four plates, top with a piece of salmon, and drizzle the sauce around the fish. Garnish with chives.
  • Notes
  • At Bayona, we use plain bread crumbs for this dish. But for a little more texture, try panko, Japanese bread crumbs (available at specialty markets and many grocery stores).
  • Beurre blancs, or butter sauces, are known for breaking. Luckily it's a cinch to repair them. To fix a broken beurre blanc, skim the butter off the top and reserve the separated part of the sauce. In a small clean saucepan, heat 1 tablespoon of water to a simmer and whisk in the reserved sauce. Over a very gentle heat, whisk in the butter, a bit at a time, and the reserved sauce base should pull together.

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