Wine-braised Seafood Choucroute

Wine-braised Seafood Choucroute
Photo by Annabelle Breakey

Ingredients

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

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...

View full recipe at My Recipes

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