Choucroute De La Mer
Choucroute de la mer is an Alsatian seafood version of sauerkraut, pairing wine-braised cabbage with fish, mussels, and shrimp. It is briny, buttery, and elegant.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rinse the sauerkraut lightly if very sharp, then simmer it with shallots, wine, juniper, bay leaf, and butter.
Steam the mussels separately until open and strain their juices.
Poach the fish and shrimp gently over the sauerkraut with a little mussel liquor.
Lift out the seafood as soon as it is just cooked and keep it warm.
Finish the cabbage with cream if desired, arrange seafood on top, and garnish with parsley.
π· Perfect Pairings
Complete your meal with these
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