Sauerkraut with Fish, Mussels, and Potatoes
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Makes: 4 Servings
This typical recipe is traditionally served with cooked pork meats. However, one can also prepare with fish, which is becoming a tasty alternative.
glass of white wine
3 or 4
pieces of fish (Ex: salmon fillets, monkfish, cod, haddock), about 200 g per person
large cooked shrimp
Suggestion: Serve this dish with a white Alsace wine: Sylvaner, Edelzwicker, Riesling.
Note: We have used cooked sauerkraut so that the recipe is easier and faster.
Peel 8 medium sized potatoes and steam them.
Put the sauerkraut in a pot, with half a glass of white wine. Cook.
Clean the mussels and arrange them on the sauerkraut around the walls of the pot.
Fry the pieces of fish slightly in a pan with a little oil (just browned on each side, the fish must remain half-cooked). Season with salt and pepper and add a little lemon juice. Then remove the skin and bones, if there are any. In the pot, place the pieces of fish on the sauerkraut. Put the lid on the pot. Cook for a quarter of an hour, over low/medium heat, so that the sauerkraut attaches and the steam ends to cook the pieces of fish and open the molds. Add the potatoes and prawns already cooked a few minutes before serving to warm them.
Enjoy your meal!