Seafood Choucroute


Serves 10-12
  • 16 baby potatoes, skinned


  • 2 tbsp. duck fat, butter or olive oil
  • 1  small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 large bay leaves
  • 6 to 8 juniper berries
  • 1 ½ lbs. sauerkraut from a jar or can
  • ¾ cup medium dry white wine such as Riesling
  • 2 slices smoked bacon, cut into small lardons
  • salt & pepper


Beurre Blanc

  • 2 tbsp. White wine (Riesling)
  • 2 tbsp. Vinegar
  • 1 small shallot, minced
  • 2 tbsp. cream
  • ½ cup butter, cold cut into small pieces
  • 2 tbsp. chives finely chopped
  • ¼ cup tomato, seeded and diced



The type of fish you use is totally up to you.

Here are some options:

  • ¾ lb. White fish fillets (for example, hake, tilapia, cod, halibut)
  • ½ lb. Smoked fish fillets
  • 4 large sea scallops
  • ¾ lb. Salmon or trout fillets, center cut, scaled, skin on
  • 8 tiger prawns
  • 4 langoustines or crayfish
  • 24 mussels
  • 16 clams
  • 1-cup milk
  • 2 sprigs of thyme
  • 3 tbsp. Olive oil
  • 1 shallot, minced
  • ½ cup Riesling

You can also use cold smoked salmon or trout.



Make the choucroute: Rinse the sauerkraut thoroughly to remove the acidity and by using your hands, squeeze out all moisture. Melt the butter, duck or olive oil, add the bacon for 2 minutes while stirring. Add the onion and cook until softened, but not browned. Add the garlic, juniper berries and bay leaves. Add the sauerkraut, the Riesling, and 3 to 4 oz. of water. Cover with a lid and simmer for about 30 minutes, stirring from time to time. Keep warm Boil the potatoes: Meanwhile, boil the potatoes in salted water until cooked. Keep warm.  Make the Beurre Blanc: Combine the white wine, vinegar, and shallot in a saucepan. Reduce until the mixture is almost dry. Turn the heat to low and whisk in the cold butter one or two pieces at a time. Once all the butter has been incorporated, add the cream. Check the seasoning and remove the sauce from the heat. Keep the sauce warm but never let it boil.  Cook the fish: With the smoked fish, simmer in milk with garlic and thyme to soften the flavor. Pan sear the salmon, white fish and scallop. In a casserole, sweat the shallots in olive oil, add the Riesling and the langoustine, cover up and simmer for two minutes, add the prawns for one minute. Add the mussels and clams, cover and simmer until they open up. Remove all the shellfish and keep warm. Reduce the liquid over high heat to ¼ cup and add the reduction to the beurre blanc, as well as the chives and the diced tomatoes.

Plate up: On a large serving platter, place a mound of the sauerkraut in the middle. Add the potatoes around it. Place the fish and seafood attractively around this. Sauce the beurre blanc over.  Serve immediately.