Skip to content

Fish, Northern, Eastern and Western France

Seafood choucroute with steamed potatoes

Seafood choucroute is a dish of poached fish over sauerkraut, serving 4, ready in 55 minutes, rated medium difficulty, at €5.20 per person. The trick is rinsing and pressing the sauerkraut well, and whisking the beurre blanc off the heat with very cold butter.

For a change, I suggest a seafood choucroute with salmon, smoked haddock and cod, topped with a beurre blanc.

Seafood choucroute with steamed potatoes
Total time
55 min
Difficulty
Medium
Cost per person
€5.20
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Under the mild, slightly tangy sauerkraut, the salmon, smoked haddock and cod stay moist because they steam gently over the cabbage instead of boiling. The beurre blanc brings the richness and acidity that plain fish lacks, and the steamed potatoes soak up anything that spills onto the plate.

This is a winter dish that reworks classic sauerkraut without losing its spirit, perfect for a Sunday when you have time for the sauce, or for guests who love fish as much as a big shared platter in the middle of the table.

The ingredients

4 people

Fruits and vegetables

  • Raw sauerkraut 800 g
  • Shallots 3
  • Potatoes 800 g

Fish counter

  • Salmon fillet 300 g
  • Smoked haddock 300 g
  • Cod loin 300 g

Pantry

  • Dry white wine 20 cl
  • White wine vinegaroften in the pantry 3 tbsp
  • Juniper berriesoften in the pantry 6
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 100 g

Allergens Fish, Lactose

The step by step recipe

  1. Rinse the sauerkraut, drain it well and let it simmer with the juniper berries and a glass of water. 30 min

    A shallow layer of water is enough, the sauerkraut shouldn't be swimming or it loses its crunch.

  2. Cook the peeled potatoes in a steamer or in salted water. 20 min

    Pick potatoes of similar size so they cook at the same rate.

  3. Cut the fish into large chunks and lay them on the sauerkraut to cook covered. 8 min

    Add the smoked haddock first since it's firmer, then the salmon at the end.

  4. Make the beurre blanc, reduce the chopped shallots with the wine and vinegar by half, add the cream, then whisk in the cold diced butter off the heat.

    The butter must be very cold and the heat very low, otherwise the sauce will split.

  5. Mound the sauerkraut on plates, top with the fish, coat with beurre blanc and serve with the steamed potatoes.

    Taste the beurre blanc first, it should be tangy, not flat.

Our tips to get it right

  • Pick smoked haddock that isn't too salty, or soak it in milk for a few minutes before cooking if needed.
  • Cut the fish into even chunks so everything cooks at the same pace under the lid.
  • Keep the beurre blanc over very low heat or off the heat while you plate up, it separates quickly if it sits too long while hot.

The variations

  • Swap the smoked haddock for smoked trout if you want a milder smoky flavor.
  • For a fish free version, replace all three fish with sautéed button mushrooms and a poached egg per plate.
  • To save time, use precooked sauerkraut from the chilled section and skip the simmering step, saving about 20 minutes.

What to serve it with

  • A glass of chilled riesling
  • Buttered rye bread
  • A simple green salad to start

Storage

Keep the sauerkraut and fish in a sealed container in the fridge for up to 2 days. Beurre blanc doesn't freeze or reheat well, it tends to split, so make it just before serving. Reheat the sauerkraut and fish gently, covered, without letting them boil.

Questions about this dish

Can you make seafood choucroute ahead of time?

You can cook the sauerkraut and potatoes a few hours ahead and reheat them gently. The fish and beurre blanc are best made at the last minute to keep their texture.

What fish can replace the cod?

Pollock or hake work well in place of cod, since they have a similar texture. Avoid very thin fillets, as they tend to fall apart in the sauerkraut.

Why rinse raw sauerkraut before cooking?

Rinsing removes some of the acidity and salt from the fermented cabbage. The sauerkraut turns milder and lets the fish flavors come through better.

The beurre blanc split, how do you fix it?

If the sauce separates, take it off the heat and whisk in an ice cube or a spoonful of very cold water. Then add the remaining butter back in very slowly off the heat.

How long does it take to make a seafood choucroute with steamed potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a seafood choucroute with steamed potatoes?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seafood choucroute with steamed potatoes cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Recipes with cod

See all