Seafood Choucroute recipe

48 ratings Rate
  • Serves 4
  • 20 mins to prepare and 1 hr 05 mins to cook
  • 433 calories / serving
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125572 HERO

Preheat the oven to 180°C. 

In a pan, heat ½ the oil over a moderate heat and sauté the onions and garlic and shallots until soft.

Drain and rinse the sauerkraut and then add to the pan with the wine, stock, bay leaf, lemon zest and pink peppercorns. Cover with a lid and place in the oven for one hour. Check to ensure that it hasn’t dried out. If needed add a little water or a splash more wine.

Meanwhile in a frying pan, heat the olive oil over a moderate heat and sauté the haddock and salmon for 3 minutes on each side, drain on kitchen paper. Repeat with the prawns and mussels for 5 minutes.

At the end of cooking add the fish to the sauerkraut mixture and stir through the cream, return to the oven, and bake for a further 5 minutes. Arrange the sauerkraut evenly onto four plates with the fish on top.

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  • Ingredients

  • 225g smoked haddock fillet
  • 225g salmon fillet
  • 225g peeled prawns
  • 16 fresh mussels, prepared and cooked
  • 2 onions, thinly sliced
  • 2 cloves of garlic, minced
  • 1 shallot, finely chopped
  • 4tbsp olive oil
  • jar of sauerkraut
  • 150ml dry white wine
  • 150ml fish stock
  • 1tsp pink peppercorns
  • 1 bay leaf
  • 100ml cream
  • 1tsp lemon zest
  • lemon slices to garnish
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  • Energy 1803kj 433kcal 22%
  • Fat 21.6g 31%
  • Saturates 9.8g 49%
  • Sugars 7.7g 9%
  • Salt 5.3g 89%

of the reference intake
Carbohydrate 11.2g Protein 43g Fibre 7.5g

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