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1
Heat the oven to 300.
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2
Melt 2 tablespoons of butter.
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3
Put the rye-bread cubes on a rimmed baking sheet, and toss with the melted butter.
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4
Bake, stirring occasionally, until golden and crisp, 15 to 20 minutes.
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5
Meanwhile, put the sauerkraut, ham, juniper, caraway, thyme, bay leaves and all but 2 tablespoons of the wine in a Dutch oven over medium-high heat.
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6
When the mixture bubbles, lower the heat to a simmer and cover.
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7
Cook, stirring occasionally, for 40 minutes.
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8
Lay the fish on top, sprinkle with salt and pepper and cover the pot.
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9
The fish will be tender in about 10 minutes.
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10
As the fish cooks, put the shallot and the remaining 2 tablespoons wine in a small saucepan over medium-high heat; cook until the liquid has almost evaporated, about 5 minutes.
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11
Turn the heat to low, and stir in the cream.
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12
Add the remaining butter, a little bit at a time, stirring constantly.
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13
Once the mixture is creamy, stir in the lemon juice and some salt and pepper; keep the mixture warm over the lowest possible heat.
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14
When the fish is tender, spoon it and the sauerkraut onto a platter; pour the sauce over all, scatter the croutons on top and around, garnish with the parsley and serve.
