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Seafood choucroute

Savory recipes Fall Winter 1+ hour Expert Casserole Cocotte en fonte Sauteuse
Prep time
40 minutes
Cooking time
1 hour
6 people


For the choucroute:

  1. Rinse and squeeze the sauerkraut several times with your hands to remove the acidity
  2. Sweat the chopped onion in a Dutch oven with a little butter, then add the sauerkraut and the smoked bacon and drench with 20 cl (4/5 cup) of white wine
  3. Season with salt and pepper and the bouquet garni, then cook covered for 1 hour


For the fish:

  1. Cut each fish fillet into 6 pieces
  2. Place the haddock in a saucepan of cold milk, boil for 10 minutes, then set aside and keep warm
  3. Preheat the oven to 210°C (410°F)
  4. Chop then sweat a shallot in butter in a sauté pan
  5. Add the fish, mussels, lemon slices, and herbs
  6. Bake in the oven for 7 minutes
  7. Shell the prawns (leaving the tail intact), then carefully devein the backs
  8. Wash the scallops under running water then let them dry on some paper towel


For the sauce:

  1. Peel and chop the shallots
  2. In a saucepan, reduce the shallot and wine until dry
  3. Add the cream and boil for 2 minutes
  4. Whisk in the butter and season with salt and pepper
  5. Strain and keep warm


Final step:

  1. Add a drizzle of olive oil to a preheated frying pan, then quickly fry the prawns and scallops
  2. Place the choucroute in a warm soup dish, then top with the fish and shellfish
  3. Serve the sauce on the side


For the choucroute:
  • 1.2 kg (2.6 lbs) sauerkraut
  • 1 onion
  • 100 g (3.5 oz) smoked bacon
  • 20 g (0.7 oz) juniper berries
  • 1 bay leaf
  • Salt and pepper
  • 20 cl (4/5 cup) white wine (Alsatian if possible)
  • Butter
For the fish:
  • ½ L (2 cups) milk
  • Butter
  • 2 tbsp oil
  • 10 cl (2/5 cup) white Alsatian wine
  • 300 g (10.6 oz) monkfish
  • 300 g (10.6 oz) salmon or salmon trout
  • 300 g (10.6 oz) smoked haddock
  • 12 prawns
  • 12 mussels
  • 6 scallops
  • 1 shallot
  • 1 lemon
  • Chives and dill
For the sauce:
  • 200 g (7 oz) butter
  • 2 shallots
  • 10 cl (2/5 cup) white Alsatian wine
  • 15 cl (3/5 cup) fresh cream




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

Dutch oven

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.

Sauté pan

Sauté pan

Why use a sauté pan?

Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.


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