Three fish with choucroute (choucroute de la mer)

This complex French recipe requires preparation and cooking for a variety of elements, including three types of fish as well as mussels, plus pickled cabbage (sauerkraut) and the signature French sauce beurre blanc, a creamy butter sauce made with wine and vinegar. While not difficult, this dish does require attention to detail.

• serves

  2

• prep

  20 minutes

• cook

  2 hours

• difficulty

  Ace

Ingredients

• 50 g salmon
• 50 g halibut
• 50 g smoked haddock
• 50 g mussels

Sauerkraut

• 250 g sauerkraut cabbage, sliced
• 2 cardamom pods
• pinch of ground cumin seeds
• pinch of ground coriander seeds
• pinch of ground nutmeg
• pinch of ground cinnamon
• 1 tbsp salt
• 1 tsp sugar

Salmon and halibut poaching liquid

• 500 ml (2 cups) water
• 1 bay leaf
• 2 thyme sprigs

Haddock poaching liquid

• 250 ml (1 cup) milk
• 250 ml (1 cup) water
• 1 bay leaf
• 2 thyme sprigs

Mussels poaching liquid

• 125 ml (½ cup) white wine
• 1 slice shallot
• 2 thyme sprigs
• 2 bay leaf

Beurre blanc

• 60 ml (¼ cup) Riesling
• 60 ml (¼ cup) red wine vinegar
• 1 thyme sprig
• 2 French eschalots, diced
• 1 bay leaf
• 2 tbsp heavy cream
• 100 g French butter

To garnish

• tomato, blanched, peeled, diced
• chopped chives
• dill sprigs

Curing time 3 months

You will need to begin this recipe 3 months ahead.

Instructions

To prepare the sauerkraut, combine all ingredients in a sterilised jar and set aside in a cool place to cure for 3 months. Remove cabbage and rinse under hot water until all the spices are dissolved, and the cabbage is clean.

Preheat steam oven to 180°C. Place cabbage in a baking tray and steam in oven for 1 hour or until softened. Keep warm until ready to serve.

Meanwhile, to prepare the salmon and halibut (see Note), place the poaching ingredients in a saucepan over medium heat and bring to a simmer. Add the salmon and halibut and poach for 3 minutes or until cooked.

To prepare the haddock, place the poaching ingredients in a saucepan over medium heat and bring to a simmer. Add the haddock and poach for 3 minutes or until cooked.

To prepare the mussels, place the poaching ingredients in a saucepan over high heat and bring to a simmer. Add the mussels and cook for 3 minutes or until they open.

To make the beurre blanc, place the Riesling, vinegar, thyme, shallots and bay leaf in a saucepan over medium heat and cook for 10 minutes or until reduced by half. Add cream and cook for another 5 minutes or until reduced by half again. Whisk in butter. Remove from heat and set aside.

Place the warmed sauerkraut in circular mounds in centres of the serving plates. Arrange the fish in order across the top of the sauerkraut: first the haddock, then the salmon and finally the halibut. Place 2 mussels on opposite sides, beside the fish. Drizzle the buerre blanc around and over the fish.

Garnish with tomato, chives and dill. Serve.

Note

• If possible, prepare the poaching liquids at the same time in three separate pans.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.