Sea sauerkraut casserole Ingredients: 4- onions- 200 g of- thick crème fraîche- 20 g of- butter pepper salt- 600 g of- monkfish- 500 g of- 500 g haddock- 1 kg of- raw sauerkraut- 1- bouquet garni- 1 teaspoon of- juniper- 1 bottle of- dry white wine- 12- langoustines- 12- potatoes (small).
Utensils: 1 casserole dish - 1 pot - 1 saucepan - 1 salad bowl - 1 electric slow cooker - 1 kitchen scale - 1 dish -
Total time:
1h45
Preparation:
25 min -
Cooking:
1h20
Phase 1
Immerse the raw sauerkraut in a large pot filled with boiling water, let it boil again, and allow 5 minutes of cooking.
Phase 2
Drain and rinse with fresh water. Squeeze the sauerkraut into a cloth.
Phase 3
Peel the onions, slice them, cook them in a knob of butter.
Phase 4
On top, spread the sauerkraut, flavor with the juniper berries, bouquet garni, salt, pepper.
Phase 5
Sprinkle with white wine, cover, and cook for 1 hour.
Phase 6
Cut the haddock fillet into 4 pieces, do the same for the monkfish.
Phase 7
Remove half of the sauerkraut from the casserole dish.
Phase 8
On what remains, put away the fish, cover it with the removed sauerkraut. Return to low heat for around 20 minutes.
Phase 9
If you add langoustines, cook them for 5 minutes in a panillon.
Phase 10
Cook the potatoes.
Phase 11
Arrange the sauerkraut in a large dish, with the fish and potatoes.
Phase 12
Pour the crème fraîche into the casserole dish. Over high heat, mix to deglaze. Sprinkle the fish with this sauce.
Utensils: 1 casserole dish - 1 pot - 1 saucepan - 1 salad bowl - 1 electric slow cooker - 1 kitchen scale - 1 dish -
Total time:
1h45
Preparation:
25 min -
Cooking:
1h20
Phase 1
Immerse the raw sauerkraut in a large pot filled with boiling water, let it boil again, and allow 5 minutes of cooking.
Phase 2
Drain and rinse with fresh water. Squeeze the sauerkraut into a cloth.
Phase 3
Peel the onions, slice them, cook them in a knob of butter.
Phase 4
On top, spread the sauerkraut, flavor with the juniper berries, bouquet garni, salt, pepper.
Phase 5
Sprinkle with white wine, cover, and cook for 1 hour.
Phase 6
Cut the haddock fillet into 4 pieces, do the same for the monkfish.
Phase 7
Remove half of the sauerkraut from the casserole dish.
Phase 8
On what remains, put away the fish, cover it with the removed sauerkraut. Return to low heat for around 20 minutes.
Phase 9
If you add langoustines, cook them for 5 minutes in a panillon.
Phase 10
Cook the potatoes.
Phase 11
Arrange the sauerkraut in a large dish, with the fish and potatoes.
Phase 12
Pour the crème fraîche into the casserole dish. Over high heat, mix to deglaze. Sprinkle the fish with this sauce.