Seafood with Sauerkraut

Name: Seafood with Sauerkraut (Choucroute Garnie aux Poissons et aux Fruits de Mer)
Yield: Makes 10 Servings
Cuisine: France
Ingredients: 3 medium-size onions, chopped; 3 cloves garlic, chopped; 3 tablespoons duck fat, goose fat, or olive oil; 3 tablespoons duck fat, goose fat, or olive oil; 3 tablespoons duck fat, goose fat, or olive oil; 5 pounds [2.3 kg] sauerkraut, preferably homemade or sold in bags, rinsed under cold running water, excess water wrung out; 5 pounds [2.3 kg] sauerkraut, preferably homemade or sold in bags, rinsed under cold running water, excess water wrung out; 1 medium-size bouquet garni; 15 juniper berries, crushed; 1 bottle dry white wine; ⅓ (about 6 ounces [150 g]) smoked salmon, cut in ¼-inch [.5-cm] dice (optional); 20 small new potatoes, peeled; 1 recipe Chicken Mousse Sausages using salmon, scallops, or other lean white fish instead of the chicken (or 10 individual boudins blancs, 4 or 5 inches [10 to 12.5 cm] long—if they’re larger use half as many and cut them in half); 1 recipe Chicken Mousse Sausages using salmon, scallops, or other lean white fish instead of the chicken (or 10 individual boudins blancs, 4 or 5 inches [10 to 12.5 cm] long—if they’re larger use half as many and cut them in half); 1 recipe Chicken Mousse Sausages using salmon, scallops, or other lean white fish instead of the chicken (or 10 individual boudins blancs, 4 or 5 inches [10 to 12.5 cm] long—if they’re larger use half as many and cut them in half); 1 recipe Chicken Mousse Sausages using salmon, scallops, or other lean white fish instead of the chicken (or 10 individual boudins blancs, 4 or 5 inches [10 to 12.5 cm] long—if they’re larger use half as many and cut them in half); 1 recipe Chicken Mousse Sausages using salmon, scallops, or other lean white fish instead of the chicken (or 10 individual boudins blancs, 4 or 5 inches [10 to 12.5 cm] long—if they’re larger use half as many and cut them in half); 3 pounds [1.3 kg] salmon fillet, with skin (pin bones removed), or 3 pounds other firm fish fillets; 3 pounds [1.3 kg] salmon fillet, with skin (pin bones removed), or 3 pounds other firm fish fillets; salt; pepper; 10 medium-to-large sea scallops (optional)

Choucroute Garnie aux Poissons et aux Fruits de Mer

Preparation info

Makes
10
Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

The first time I heard of this, in the 1970s, I was skeptical because I had already encountered so many nouvelle cuisine monsters, obvious but ill-conceived derivatives of traditional dishes. But years later I read a recipe for salmon with sauerkraut in an 1842 edition of an Alsatian cookbook, one of the first cookbooks ever written about a regional cuisine. So I decided that combining sauerkraut with seafood was worth a try.

Coupling salmon with sauerkraut has a certain logic, sinc

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method