A seafood sauerkraut with trout in a cabbage foil.
Once is not custom, I offer you a recipe for sauerkraut !! If I regularly use this typically Alsatian vegetable, it is often in a roundabout way, in samosas or sauerkraut muffins … in fact I hide it because humans are not fans (and not Alsatian ^^).
To change from the traditional sauerkraut , I am offering today a sauerkraut with fish (this is done a lot in Alsace) but in an ultra simplified version with an original presentation. The sauerkraut comes with trout steaks and the whole is cooked in a foil of green cabbage. It’s very easy and quick to do and I’m sure your guests will like it;)
- 8 green cabbage leaves
- 4 skinless trout pavers
- 600 g sauerkraut cooked in its natural state
- 5 cl white Riesling wine
- 3 juniper berries
- 1 lemon
- Colza oil
- salt and pepper
- Melt a little butter in a casserole dish and brown the sauerkraut for 5 minutes while stirring . Add the juniper berries and the white wine then salt and pepper to taste. Cook over very low heat for 15 minutes.
- Meanwhile, remove the central rib of the cabbage leaves and blanch them for 5 minutes in boiling water. Drain and immediately submerge in ice water to set the color.
- Place the cabbage leaves two by two on the work surface and garnish them with the previously drained sauerkraut. Place a piece of trout on top, then salt and pepper. Add a slice of lemon and a drizzle of oil before closing the foil in a cabbage leaf.
- Cook in a steamer for 15 minutes and serve at the end of cooking.