Three Fish Sauerkraut #recipe #shorts #youtubeshorts #seafood #

By Bruno Albouze · 150 min

Ingredients

Instructions

1. Cook the mussels: sweat chopped shallots in fat with wine, add the mussels, cover and cook on high heat for 5 minutes, shaking the pan now and then. Drain, keeping the cooking liquid.
2. Add the mussel liquid to the fish fumet and reduce by half. Use half of the reduced fumet for the sauerkraut and the other half for the beurre blanc (if no fumet goes in the sauerkraut, use it all for the sauce).
3. Skin the salmon fillet and cut it into 110 g scaloppine. Cut the smoked haddock into 50 g portions, then soak them in cold milk for 15 minutes, sieve and set aside. Save the smoked skin from the haddock.
4. Divide the halibut into 60 g scaloppine (three 120 g portions, each cut in two). Keep refrigerated.
5. Soak the raw sauerkraut in lukewarm water for about 20 minutes to soften its acidity; repeat for a milder taste.
6. Sweat the sliced onions and garlic in fat until fragrant. Add half the sauerkraut and the pepper, and stir. Lay the saved haddock skin on top, cover with the rest of the sauerkraut, then add the reduced fumet-mussel liquid and the wine. Cover and bake at 150 °C (300 °F) for 2 hours, or simmer gently on low heat.
7. Remove the lid and let the sauerkraut rest on the stovetop for 15 minutes. Discard the haddock skin and let the sauerkraut cool.
8. Boil the potatoes in enough water to cover for about 30 minutes, until fork-tender. Drain, cool slightly, and peel.
9. Beurre blanc: boil the shallots, juniper, peppercorns, herbs, vinegar and wine until reduced by two-thirds. Add the reduced fumet and the cream and reduce by half. Strain. This base can be refrigerated overnight.
10. When serving, reheat the base with a splash of Riesling and whisk in the cubed butter until emulsified. Season with salt. Do not let it boil; keep warm at about 50 °C, and blend with an immersion blender if it separates.
11. Build each roll on three sheets of cling film: salmon in the centre, haddock on the left overlapping the salmon, halibut on the right slightly overlapping. Top with 170 g chilled sauerkraut, roll tightly into a cylinder and twist the ends to seal. Repeat. Refrigerate the logs for up to 24 hours.
12. Preheat a fan oven to 180 °C (350 °F). Unwrap the logs carefully, place on a tray spaced apart, brush with melted duck fat or butter and sprinkle with fleur de sel. Bake for 18 minutes. Meanwhile, gently rewarm the mussels and potato slices in the same pan.
13. Place each hot log on a warm plate, add mussels and potato slices, coat with beurre blanc and garnish with chives and dill.

Summarized from Bruno Albouze's video. Watch it for the details.

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