FRIJE

Instructions

• 1.   The day before, if possible, rinse the sauerkraut and cook it in a large pot for 1 hour and 30 minutes in wine with bay leaves and thyme. I specify that the sauerkraut should be covered with liquid, so add water if necessary. The next day, cook the potatoes in a pot for about 20 minutes after boiling. Check for doneness. Cook the peeled potatoes.
• 2.   Cook the fish: Prepare a court bouillon, bring it to a boil for about ten minutes, then let it cool. Cut the fish into portions and cook it in the court bouillon, then drain it and keep it warm. Open the mussels as you would for mussels marinière. Shell the shrimp, leaving the tail for decoration.
• 3.   Prepare the sauce: finely chop the shallot. In a small saucepan, put the shallot in the wine and vinegar and let it reduce over medium heat, monitoring it. When there is almost no liquid left, add the butter piece by piece while whisking to thicken the sauce. Season with salt, pepper, and add a pinch of chili powder (optional).
• 4.   Keep warm until serving. At mealtime, reheat the sauerkraut, add the fish on top. Decorate with mussels and shrimp, and serve with the sauce.

Notes & Suggestions

• Examples of fish (note that the quantities are for 8 people): 550g of salmon fillet, 550g of haddock, 550g of boneless white fish of your choice: monkfish, cod, for example. Decoration: 200g of mussels, 8 large cooked shrimp. If you use pre-cooked sauerkraut, it reduces the preparation time (no need to prepare it the day before).

Nutritional information *