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Seafood sauerkraut

Name: Seafood sauerkraut
Prep time: 36 min
Cook time: 1 h 1 min
Total time: 1 h 37 min
Yield: 8 people
Cuisine: French
Ingredients: 1 onion; 300 g potatoes; 2 tablespoons goose fat; 1 kg raw sauerkraut; 2 glasses dry white wine; 150 g prawns; 400 g Fish; 2 tablespoons olive oil; 4 tablespoons dry white wine; salt; pepper

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!

193 K 4.5/5 (14 reviews)

1 hour 40 min. difficulté

Easy

8.45 €

8 people

11 Ingredients

Last modified on: April 17^th 2011

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For 8 people, you will need:

1 1 onion
2 300 g potatoes
3 2 tablespoons goose fat
4 1 kg raw sauerkraut
5 2 glasses dry white wine
6 150 g prawns
7 400 g Fish
8 2 tablespoons olive oil
9 4 tablespoons dry white wine
10 salt
11 pepper
Total weight: 2,295 grams

Times for this recipe

Preparation: 40 min.

Cooking: 1 hour 1 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

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 1 - 20 min.

Prepare 1 onion. Peel and wash 300 g potatoes. If they are large, cut into four.

Stage 2 - 4 min.

Melt 2 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 1 kg raw sauerkraut and 2 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 150 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.

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.

Stage 7 - 3 min.

In the same pan, fry the prawns for 2 or 3 minutes until they brown slightly.

Set aside.

Stage 8 - 3 min.

Pour 4 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.

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.

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	120 RDI=30 %	130 RDI=9 %	60 RDI=7 %	1,540 RDI=60 %	6,460 RDI: 60 %
Per 100 g	5 RDI=1 %	5 RDI=0 %	2 RDI=0 %	70 RDI=2 %	280 RDI: 2 %
Per person	10 RDI=4 %	20 RDI=1 %	7 RDI=1 %	190 RDI=7 %	810 RDI: 7 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Sulfites, Shellfish, Fish

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