800 g sauerkraut, well washed
1 onion, cut
2 garlic cloves, cut
150 g smoked pork belly / bacon with rind
5 juniper berries, crushed
2 teaspoons cumin, whole or ground
3 sprigs of thyme
3 laurel leaves
200 ml Rieslingo
100 ml of water
3 types of fillet (pikeperch, monkfish, salmon, turbo, 400 g each)
300 ml milk
100 ml each of water and Riesling
2 tp butter
White Butter Sauce:
4 ascalon, cut
2-3 tablespoons of white vinegar
100 ml Rieslingo
150 ml cream or whipped cream
100 grams of cold butter
salo, whiter pepper
The saurkraut should be gentle, so wash well and rub between your fingers.
Saute the onion in a saucepan, place the spices in a small bag in addition to the bay leaves, add the sauerkraut, garlic, bay leaves and smoked bacon. Pour wine and water and season with salt and pepper.
Cover and cook for about an hour with the lid on. Add some liquid after 30 minutes.
I cooked the money in the oven. Preheat the oven to no more than 140 ° C.
Mix the liquids in a bowl and season with salt and pepper. Put the fish in an ovenproof dish, pour the mixture over it and add two butter.
Cook for about 15 minutes. Turn the fish halfway through the cooking. The fish has yet to be transparent. He will follow the grass later!
Fry the other two fish in the pan. Here, too, turn after two to three minutes, fry for another minute and remove from the heat.
For the white butter sauce, sauté the shallots in a small saucepan until translucent, without coloring them.
Add the vinegar and wine, boil and reduce. Reduce heat and add the crème fraîche. Add the cold butter, piece by piece, until melted. Season with salt and pepper and pass the sauce through a sieve.
Remove the bacon and spice bag from the saurkraut.
Arrange the fish on the choucroute (sauerkraut). Pour the sauce over or serve separately.
Corinne’s advice: Pay attention to the cooking times of the fish. He has to stay juicy. Otherwise he died twice for us! The Alsatians serve it with boiled potatoes! Bon appetit!