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Le Chaudron recipe
Choucroute de la mer
Seafood choucroute
⏱ 60 minServes 4Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)raw sauerkraut
400 g (14 oz)salmon fillet
300 g (11 oz)cod fillet
200 g (7 oz)smoked haddock
200 ml (¾ cup)Alsace white wine
2shallots, chopped
200 ml (¾ cup)heavy cream
- 800 g (28 oz) raw sauerkraut
- 400 g (14 oz) salmon fillet
- 300 g (11 oz) cod fillet
- 200 g (7 oz) smoked haddock
- 200 ml (¾ cup) Alsace white wine
- 2 shallots, chopped
- 200 ml (¾ cup) heavy cream
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the sauerkraut and squeeze firmly.
- Cook the shallots, add the sauerkraut and wine, cover and simmer for 30 minutes.
- Cut the fish into large pieces.
- Steam for 8 minutes until cooked.
- Stir the cream into the sauerkraut.
- Serve the sauerkraut topped with the fish.
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