Fish with Sauerkraut

Name: Fish with Sauerkraut (Choucroute de poisson)
Yield: For four people
Cuisine: French
Ingredients: 1 haddock fillet, weighing 500 g (1 lb 2 oz); 500 ml (16 fl. oz) milk; 1 monkfish tail, weighing 500 g (1 lb 2 oz), cut into 8 pieces; 1 salmon fillet, weighing 500 g (1 lb 2 oz), cut into 4 pieces; 2 red mullet, weighing about 250 g (8½ oz) each; 4 scallops, shelled; 3-4 handfuls of seaweed or 500 ml (16 fl. oz) aromatic white wine court-bouillon; 3-4 handfuls of seaweed or 500 ml (16 fl. oz) aromatic white wine court-bouillon; 1 kg (2¼ lb) cooked sauerkraut; 150 ml (¼ pint) dry white wine; 500 ml (16 fl. oz) classic beurre blanc; salt, freshly ground pepper; salt, freshly ground pepper

Choucroute de poisson

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 haddock fillet, weighing 500 g (1 lb 2 oz)

Europe
France
Fish course
Pescatarian
Gluten-free
Spring

Method

Cooking the fish

Poach the haddock, cut into four pieces, in simmering salted milk for 10 minutes. Place the rest of the fish on a bed of seaweed in the steamer of a large couscoussier. Half-fill the bottom with boiling water, cover the steamer, place it on its base and steam for 5-8 minutes. Check that the fish are cooked, and keep warm. If you have