'CHOUCROUTE' OF FISH
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
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 DE POISSON AU BEURRE BLANC
One morning, as my editor, Judith Jones, and I were wandering around the streets of Strasbourg looking for a cell-phone store, I bumped into three young men having a smoke outside a restaurant. I saw "Crocodile" written on their chefs' jackets and asked if Emil Jung, the chef-owner and a friend of a friend, was in the restaurant. They said he was and told me just to go knock on the door to say hello. We did; three hours later, we left the restaurant having been wined and dined beautifully by him and his lovely wife, Monique. One of their Alsatian specialties is fish choucroute (sauerkraut) with heavenly beurre-blanc sauce, a dish appreciated by customers who follow the laws of kashrut. In Strasbourg, where everybody eats sauerkraut, there is even a Choucrouterie theater and restaurant built on an old sauerkraut factory. Roger Siffert, the affable director of this bilingual (Alsatian dialect and French) cabaret theater, says that they serve seven varieties of choucroute, including fish for observant Jews. "With words like pickelfleisch and shmatteh existing in both Yiddish and Alsatian," said Siffert, "people should reach out to what is similar, not separate. In Alsace we call Jews 'our Jews.' "
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the oil in a frying pan, and sauté the onion and the cabbage until the cabbage is wilted and the onion is translucent.
- Stir the sauerkraut into the onion and cabbage. Add 1 cup of the white wine, the juniper berries, 1/2 cup of the fish stock, the thyme, the bay leaf, and the freshly ground black pepper to taste. Simmer, uncovered, for about 15 minutes, or until most of the liquid is absorbed but the cabbage is still crunchy. Fish out the bay leaf, stir in the cilantro, and transfer to a flat ovenproof casserole.
- To make the beurre blanc, sauté the shallots in 1 tablespoon of the butter in a saucepan for a few minutes. Add the remaining 1/3 cup white wine, the vinegar, and the remaining 4 cups fish stock, and cook, whisking, to reduce by more than half. Then add the remaining butter, piece by piece, whisking all the time. Add the lemon juice, and salt and freshly ground white pepper to taste. Set aside.
- Season the fish with salt and freshly ground pepper to taste. Quickly sear the fillets in a nonstick frying pan in the remaining tablespoon of olive oil. Place on top of the sauerkraut, and heat in the oven for about 5 minutes, or until the fish is cooked through. While the fish is baking, reheat the beurre-blanc sauce. Serve topped with the warm sauce, with steamed potatoes on the side.
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