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The main dish, Regional

Choucroute de la mer (seafood sauerkraut)

Choucroute de la mer is an Alsatian dish for 6 that pairs salmon, haddock, monkfish and mussels over sauerkraut braised in riesling, finished with a cream sauce. It takes 35 minutes of active work, and the sauerkraut and potatoes can be made ahead in the morning. It's easy, costs about €9.80 per person, and the key is steaming the fish gently, never boiling it.

A choucroute that's all lightness, loaded with salmon, haddock, monkfish and mussels, in a riesling cream sauce, a trip to Alsace on a plate.

Choucroute de la mer (seafood sauerkraut)
For
6 people
Work
35 min
Total time
1 h 20
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€9.80
Calories per person
510 kcalcalculated by Kiloach, your weight coach

Choucroute de la mer turns the classic version on its head. The cabbage stays crisp, lightly scented with riesling and juniper, without the heaviness of pork. Salmon, haddock and monkfish steam together right on top of the sauerkraut, each keeping its own texture, while the mussels add their briny liquor to a cream sauce that ties everything together without weighing it down.

It's a cold weather dish, perfect for a winter dinner with friends or a slightly festive family meal, when you want something other than meat without losing the comfort factor. It fits easily into a simple menu, a light starter before, nothing heavy after, since the main dish carries the meal on its own.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 45 min
  3. Before the guests arrive 2 steps, 35 min
  4. When it's time to serve 2 steps, 10 min

Make the sauerkraut the morning of, it reheats well and the flavors settle as it sits. Cook the potatoes and the sauce right before your guests arrive, leaving only the fish to steam once everyone's at the table. Plan on ten minutes between seating your guests and serving, just enough time for the fish to cook gently on the warm sauerkraut.

The ingredients

6 people

Fruits and vegetables

  • Raw sauerkraut 1 kg
  • Firm potatoes 900 g
  • Onions 2

Fish counter

  • Salmon fillets 400 g
  • Haddock fillets 400 g
  • Monkfish fillets 400 g
  • Mussels 1 kg

Pantry

  • Riesling 50 cl
  • Juniper berriesoften in the pantry 6
  • Clovesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 60 g

Allergens Fish, Mollusks, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Rinse the sauerkraut under cold water and drain well. Sweat the sliced onions in butter, then add the sauerkraut, juniper, cloves and half the riesling.

    Stir occasionally, it shouldn't stick to the pan.

  2. Cover and cook over low heat for 45 minutes. Let it cool slightly. 45 min

    Sauerkraut tastes better once rested, the flavors blend together.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Steam or boil the peeled potatoes in salted water, then keep them covered. 25 min

    Cut them in half so they cook faster.

  2. Make the sauce. Open the mussels with the remaining riesling, strain the liquid, add the cream and reduce by half. 10 min

    Set aside two tablespoons of mussel liquor to brighten the sauce later.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the sauerkraut, lay the fish on top in large chunks and cover so it steams. 10 min

    Stop stirring once the fish is in, it keeps its shape that way.

  2. Add the shelled mussels at the end, spoon over the sauce and serve with the potatoes.

    Arrange the fish on top of the dish, it looks great that way.

Our tips to get it right

  • Pick a haddock that isn't too heavily smoked, otherwise it will overpower the more delicate salmon and monkfish.
  • Drain the potatoes well after cooking, leftover water will thin out the sauce at serving time.
  • Cut the fish into even, fairly large chunks, they hold up better under steam and won't break down into mush in the sauerkraut.

The variations

  • Swap the monkfish for cod, it's easier to find and just as firm once cooked.
  • For a version without shellfish, skip the mussels and add a splash of fish stock to the sauce to keep that sea flavor.
  • For kids, serve a small portion of sauerkraut with just salmon, skipping the haddock and mussels for a milder taste.

What to serve it with

  • A riesling or pinot gris white wine
  • A sharply dressed green salad to start
  • An herbed fromage blanc before dessert

Storage

Choucroute de la mer keeps for 2 days in the fridge in a sealed container, but the fish loses texture if you freeze it. Reheat it gently, covered, over low heat, so the fish doesn't dry out.

Questions about this recipe

Can you use a different white wine instead of riesling?

Yes, a dry, unoaked white wine works well, such as sylvaner or pinot blanc. Avoid rich or oaky wines, they would mask the taste of the fish.

Do you need to thaw the fish fillets before cooking?

Yes, always thaw the fish in the fridge the day before. Fish cooked while still frozen releases too much water and dilutes the sauce.

How do you know when the mussels are done?

Mussels are ready as soon as they open, which takes 3 to 5 minutes over high heat. Discard any that stay closed after cooking, they aren't safe to eat.

Can this dish be made for more than 6 people?

Yes, simply double the fish and sauerkraut quantities. Keep the sauce proportion the same, it's plenty even for a larger batch.

Can a choucroute de la mer be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a choucroute de la mer?

Allow 1 h 20 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a choucroute de la mer?

About 510 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a choucroute de la mer cost?

About €9.80 per person, that's €58.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mollusks, lactose. Remember to ask your guests about their allergies before putting your menu together.

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