Wine-braised Seafood Choucroute

Ingredients

• 1 tablespoon Dijon mustard
• ½ cup olive oil, divided
• Chopped fresh chives
• ¼ cup fresh Meyer or regular lemon juice
• ¼ cup minced shallots
• 1 teaspoon juniper berries
• 2 dried bay leaves
• + 11 more ingredients
• • 1 ½ cups reduced-sodium chicken broth
  • 2 cups dry Riesling or Gewürztraminer, divided
  • Salt
  • 1 ½ qts. fresh sauerkraut (3 lbs.)
  • 2 tablespoons chopped garlic
  • 2 medium onions, sliced thinly lengthwise
  • 3 ounces bacon, chopped
  • 6 ounces hot-smoked salmon, skinned and broken into large chunks
  • 6 fresh seafood sausages* (about 1 1/2 lbs.)
  • About ½ tsp. freshly ground black pepper
  • 1 ½ pounds boned, skinned firm white-fleshed fish fillet, such as halibut or black cod

1. Preheat oven to 325°. In a large, wide ovenproof pot, brown bacon over medium-high heat, 4 to 5 minutes. Add onions and garlic; cook until onions are soft, 5 minutes. 2. Rinse sauerkraut well in a colander; squeeze out as much moisture as possible. Stir sauerkraut into onion mixture. Add 1 1/2...

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