Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!
190 K 4.5/5 (14 reviews)
1 hour 40 min.
Easy
24 people
11 IngredientsLast modified on: April 17th 2011
For 24 people, you will need:
- 1
3 onions - 2
900 g potatoes - 3
6 tablespoons goose fat - 4
3 kgs raw sauerkraut - 5
6 glasses dry white wine - 6
450 g prawns - 7
1 kg 200 g Fish - 8
6 tablespoons olive oil - 9 12 tablespoons dry white wine
- 10
salt - 11
pepper - Total weight: 6,885 grams
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Times for this recipe
Preparation: 40 min.
Cooking: 1 hour 1 min.
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 4 min.
Melt 6 tablespoons goose fat in a large pan over medium heat. When hot, add the chopped onion, salt and pepper, and cook for 3 or 4 minutes until the onion begins to colour.
Stage 3 - 3 min.
Add 3 kgs raw sauerkraut and 6 glasses dry white wine and stir well.
Stage 4 - 40 min.
Add the potatoes, stir again, cover and leave to simmer on low heat until the potatoes are cooked (when the point of a knife will pass through them easily), about 40 minutes.
Stage 5 - 10 min.
Meanwhile, shell 450 g prawns and cut the chosen fish into pieces.
Coat the top with olive oil, using a brush, then salt and pepper. Do the same on the other side.
Coat the top with olive oil, using a brush, then salt and pepper. Do the same on the other side.
Stage 6 - 4 min.
Put a non-stick pan on high heat. When very hot, add the pieces of fish and cook for 1 or 2 minutes until lightly browned on both sides.
Set aside.
Set aside.
Stage 7 - 3 min.
In the same pan, fry the prawns for 2 or 3 minutes until they brown slightly.
Set aside.
Set aside.
Stage 8 - 3 min.
Pour 12 tablespoons dry white wine into the pan and deglaze.
Stage 9 - 10 min.
Pour this liquid into the pan of sauerkraut and stir in. Lay the fish and prawns on top.
Cover and leave to cook for a further 10 minutes.
Your seafood sauerkraut is ready.
Cover and leave to cook for a further 10 minutes.
Your seafood sauerkraut is ready.
Remarks
For the photos, I used salmon and pollack, but other fish are just as good, so you can use your imagimation.
Like all slow-cooked dishes, this can be reheated and gets better each time.
Like all slow-cooked dishes, this can be reheated and gets better each time.
Keeping: Several days in the fridge and it freezes well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 350 RDI=140 % | 390 RDI=40 % | 190 RDI=30 % | 4,630 RDI=230 % | 19,380 RDI: 230 % |
| Per 100 g | 5 RDI=2 % | 5 RDI=1 % | 2 RDI=0 % | 70 RDI=3 % | 280 RDI: 3 % |
| Per person | 10 RDI=6 % | 20 RDI=2 % | 7 RDI=1 % | 190 RDI=10 % | 810 RDI: 10 % |
How much will it cost?
- For 24 people : 25.30 €
- Per person : 1.10 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Raw sauerkraut
Like these other recipes: Express sauerkraut, ... See them all 1
Fish
Like these other recipes: Warm autumn salad, Fish in a sesame crust, Fish petals, vegetables julienne, and beurre blanc, Pollack Parmentier, Stock-pot fish , ... See them all 8
Potatoes
Like these other recipes: Green bean purée, Chicken breasts with tarragon, Warm Leek and Potato Salad, Smoky potato and potimarron gratin, "Day After Pork Belly" Soup, ... See them all 83
Prawns
Like these other recipes: Prawn salad with a crunch, Vietnamese prawns, Curried prawn risotto, Paella, Quick prawn curry, ... See them all 7
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