Trout Choucroute Recipes

CLASSIC CHOUCROUTE

Steps:

• Boil ham hocks in unsalted water until tender, at least 1 1/2 hours. Meanwhile, wash sauerkraut in cold water; drain. Wash again, in hot water; drain and squeeze dry.
• In a heavy, ovenproof pot, melt 3 tablespoons of the fat over medium heat. Add the onion, and cook it until soft and tender; do not brown. Add wine and 1 cup water, then bacon. Cover,and cook 20 minutes. Preheat the oven to 325 degrees.
• Season sauerkraut with pepper and a tiny bit of salt; add to pot,covering bacon. Combine garlic, juniper berries, caraway and bay leaf in cheesecloth and tie into a sachet. Bury this in the sauerkraut. Lay a circle of parchment paper directly over sauerkraut, cover, bring to a boil, transfer to oven and bake 1 hour.
• Add pork loin, top with potatoes, and return to oven for 30 minutes, or until potatoes are tender.
• About 15 minutes before potatoes are done,add bratwursts and frankfurters to the pot with hocks. Reduce heat to simmer, and heat through. Heat remaining fat in a skillet, and carefully brown blood sausages (they burst if overcooked).
• Add kirsch to sauerkraut; taste and add salt if necessary. Discard herb sachet.
• To serve, slice bacon and pork loin.Cut sausages and hocks into pieces. Put sauerkraut on large platter with meats and potatoes on top and around it. Serve with hot mustard and beer or white Alsatian wine.

'CHOUCROUTE' OF FISH

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.

SEAFOOD CHOUCROUTE

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.