Alsatian choucroute with fish (sauerkraut platter) – SWR4

black pan with sauerkraut and various pieces of fish and a bay leaf (Photo: SWR, Jens Alinia)


Jens Alinia


800 g of sauerkraut, thoroughly rinsed
clarified butter
1 onion, chopped
2 garlic cloves, chopped
150 g of smoked pork belly/bacon with cream
5 juniper berries, crushed
2 teaspoons of cumin, whole or ground
3 sprigs of thyme
3 bay leaves
200 ml of Riesling
100 ml of water
Salt pepper


3 types of fillets (place, monkfish, salmon, turbot, 400 g each)
300 ml of milk
100 ml of water and Riesling each
2 teaspoons of butter
Salt pepper

White Butter Sauce:

4 shallots, chopped
2-3 tablespoons of white wine vinegar
100 ml of Riesling
150 ml crème fraîche or custard
100 grams of cold butter
salt, whiter pepper

“I love sauerkraut! And most of all with fish – a specialty of Alsace. When I’m in Strasbourg for three days, I eat choucroute aux poissons three times, because the dish is made with different fish and seafood. Replacing the smoked haddock that was used in the original recipe with another fish .”


Sauerkraut should be soft, so rinse well and rub between your fingers.

Brown the onion in a pot, put the spices in a small bag, apart from the bay leaves, add the sauerkraut, garlic, bay leaves and smoked bacon. Add wine and water and season with salt and pepper.

Cover and simmer for about an hour with the lid on. After 30 minutes, add a little liquid.

I cooked monkfish in the oven. Preheat the oven to no more than 140°C.

Mix the liquids in a bowl and season with salt and pepper. Put the fish in a baking dish, pour the mixture on top and add two pinches of butter.

Bake for about 15 minutes. Turn the fish over while cooking. The fish should still be transparent. He will follow the grass later!

Fry the remaining two fish in the pan. Here too, turn over after two or three minutes, fry for another minute and remove from heat.

For the white butter sauce, brown the shallots in a small pot until translucent without coloring them.

Add the vinegar and wine, bring to a boil and reduce the heat. Lower the heat and stir in the crème fraîche. Beat in the cold butter piece by piece until it is melted. Season with salt and pepper and pass the sauce through a sieve.

Remove the bacon and seasoning bag from the sauerkraut.

Spread the fish on the choucroute (sauerkraut). Pour over sauce or serve separately.

Corinne’s Tip: Pay attention to the cooking time of the fish. He needs to stay juicy. Otherwise he died twice for us! The Alsatians serve it with boiled potatoes! Bon Appetit!

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