A take on the French classic choucroute garnie (a jumble of fresh meats alongside smoked, served with sauerkraut), made predominantly of fish, but improved with a bit of ham or bacon. The smoked key is the focal point; the salmon adds a beautiful color and delicious richness, with the addition of any white fillet completing this dish. Serve with buttered rye croutons in place of the boiled potatoes it’s traditionally served with, for that added flavor crunch.
- 8 tablespoons (approx. 1 stick) butter
- 2 cups bread cubes (rye)
- 1 pound sauerkraut (rinse and then drain)
- 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, (anything but bone dry)
- ½ to ¾ pound white-fleshed fillet, such as a halibut
- ½ to ¾ pound trout or haddock (smoked)
- ½ to ¾ pound salmon (skinned)
- Salt and pepper
- 1 shallot, minced
- ½ cup cream
- Juice of 1 lemon
- Fresh parsley, chopped, for garnish
- Nutritional analysis per serving (4 servings)
792 calories; 49 grams fat; 25 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 51 grams protein; 198 milligrams cholesterol; 1782 milligrams sodium
The information shown is only an estimate based on the available ingredients and preparation. This should not be considered a replacement for a professional nutritionist’s advice.
- Heat oven to 300 degrees. Melt 2 tablespoons of butter. On a rimmed baking sheet, place the bread cubes and toss with the melted butter. Bake, stir occasionally, until the bread cubes are crispy golden (approx. 15-20 min).
- While waiting, place the sauerkraut, ham, caraway, juniper, thyme, bay leaves, as well as all but 2 tablespoons of the wine, in a Dutch oven on a medium-high heat. Once the mixture bubbles, lower the heat to a gentle simmer & cover up. Cook, stir occasionally, for about 40 min. Place the fish on top, season with salt and pepper, and cover the pot. The fish will be tender after roughly 10 min.
- While the fish cooks, place the shallots and remaining wine (2 tbsp) in a small saucepan on a med-high heat. Cook until the liquid has all but evaporated, roughly 5 minutes. Turn down to low, stir in the cream. Next, slowly add the remaining butter, being sure to constantly stir. Once the mixture is creamy, stir in the lemon juice and season with salt & pepper. Have the mixture on the lowest possible heat to keep warm.
- When the fish is tender, place it and the sauerkraut onto a serving platter. Pour the sauce over the top, sprinkle on the croutons, and garnish with parsley. Serve and enjoy!