Choucroute de Poissons Recipe

Name: Choucroute de Poissons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sauerkraut, rinsed; 1 teaspoon juniper berries, lightly crushed with the side of a knife; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried; 1 bay leaf; 1 cup dry white wine; Salt and black pepper to taste; 1/2 pound fillet of cod, snapper, or other white fish; 1/2 pound smoked haddock, trout, or other smoked white fish; 1/2 pound salmon fillet, skinned; 1 shallot, minced; 1/4 cup cream; 8 tablespoons (1 stick) butter, slightly softened; Juice of 1 lemon; Chopped fresh parsley leaves for garnish

Servings: persons

1 pound sauerkraut, rinsed
1 teaspoon juniper berries, lightly crushed with the side of a knife
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1 bay leaf
1 cup dry white wine
Salt and black pepper to taste
1/2 pound fillet of cod, snapper, or other white fish
1/2 pound smoked haddock, trout, or other smoked white fish
1/2 pound salmon fillet, skinned
1 shallot, minced
1/4 cup cream
8 tablespoons (1 stick) butter, slightly softened
Juice of 1 lemon
Chopped fresh parsley leaves for garnish

1
Combine the sauerkraut in a deep skillet or flameproof casserole with the juniper, thyme, bay, and all but 2 tablespoons of the white wine.
2
Place over medium-high heat.
3
When the mixture begins to bubble, lower the heat and cover, adjusting the heat so the mixture simmers.
4
Cook for about 40 minutes, stirring occasionally and seasoning with salt and pepper as necessary.
5
Lay the fish fillets on top of the sauerkraut and cover the pan once again.
6
In a small saucepan over medium-high heat, cook the remaining 2 tablespoons white wine with the shallot until the liquid has almost evaporated, just a few minutes.
7
Turn the heat to low, add the cream, and stir.
8
Add the butter a little bit at a time, stirring all the while.
9
When the mixture is creamy, stir in the lemon juice, along with some salt and pepper.
10
Keep warm.
11
When the fish is tender, about 10 minutes after adding it, spoon the sauerkraut and fish onto a platter; drizzle the sauce over all.
12
Garnish with parsley and serve.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound sauerkraut, rinsed, 1 teaspoon juniper berries, lightly crushed with the side of a knife, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried, 1 bay leaf, and more.

Yes, Choucroute de Poissons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Choucroute de Poissons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions