For 4 people

1. 2 1/2 lb sauerkraut
2. 3 small onions
3. 3 garlic cloves
4. 0.35 oz juniper berries
5. 10 oz smoked streaky bacon
6. 0.1 oz cumin
7. 1/2 laurel leaf
8. 1 sprig thyme
9. salt and pepper
10. 1/4 quart Riesling
11. 2.5 oz goose fat

Fish

1. 14 oz smoked haddock filet
2. 14 oz of salmon fillets
3. 14 oz of monkfish
4. 0.5 oz shelled pink prawns
5. 10 oz mussels

Sauce

1. 14 oz butter
2. 4 minced shallots
3. 1/2 cup vinegar
4. 1/4 pint white wine
5. 1/2 cup whipping cream

In a saucepan cook the goose fat, minced onions and garlic cloves together gently without browning. Add the sauerkraut, previously washed in warm water and dried (press it between the palms of your hands) then add the smoked streaky bacon. Sprinkle with Riesling and add a glass of water. Add salt and pepper, laurel, juniper berries, cumin and thyme (tie spices and herbs together in a muslin if you wish). Fit the lid and leave to simmer for about 90 minutes. Keep it hot.

Fish Place the haddock fillets in cold milk. Leave to simmer for 10 minutes then keep it hot aside. Butter a shallow baking dish then scatter the minced shallots, add a glass of white wine and a glass of water. Add fish, salt and pepper. Cover with a foil, put in hot oven and leave to boil for about 10 minutes.

Sauce Leave the minced shallots to reduce with vinegar and white wine over a high heat. Add whipping cream and leave to boil for 2 minutes then lower the heat. Add butter cut into small diced pieces. Stir with a whisk until the butter is totally melted, add salt and pepper. Strain the sauce in a conical strainer.

Serving Display the sauerkraut into a dish with the haddock, the other fillets of fish, mussels and a few pink prawns on top. Cover with sauce.

Note Smoked streaky bacon is only used to enhance the taste of the sauerkraut but is not served in the dish.

Maison Kammerzell Guy Pierre Baumann - Strasbourg

Recommended Alsace wine : Riesling