Seafood choucroute

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