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This is a riff on a classic choucroute garni — usually a mess of smoked and fresh meats with sauerkraut — made primarily with fish, but with the addition of ham or bacon. Smoked fish is key here; salmon adds beautiful richness and color, and any white fillet completes the picture. Serve this dish with buttered rye croutons instead of the traditional boiled potatoes for more flavor and crunch.


  • 8

    tablespoons (1 stick) butter

  • 2

    cups rye-bread cubes

  • 1

    pound sauerkraut, rinsed and drained

  • 4

    ounces chopped smoked ham or slab bacon

  • 1

    teaspoon juniper berries, crushed

  • 1

    teaspoon caraway seeds

  • 1

    teaspoon fresh thyme, or 1/2 teaspoon dried

  • 3

    bay leaves

  • 1

    cup white wine, not necessarily bone-dry

  • ½ to ¾

    pound white-fleshed fillet, like halibut

  • ½ to ¾

    pound smoked trout or haddock

  • ½ to ¾

    pound skinned salmon

  • Salt and pepper

  • 1

    shallot, minced

  • ½

    cup cream

  • Juice of 1 lemon

  • Chopped fresh parsley for garnish

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      792 calories; 49 grams fat; 25 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 51 grams protein; 198 milligrams cholesterol; 1782 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Heat the oven to 300. Melt 2 tablespoons of butter. Put the rye-bread cubes on a rimmed baking sheet, and toss with the melted butter. Bake, stirring occasionally, until golden and crisp, 15 to 20 minutes.
  2. Meanwhile, put the sauerkraut, ham, juniper, caraway, thyme, bay leaves and all but 2 tablespoons of the wine in a Dutch oven over medium-high heat. When the mixture bubbles, lower the heat to a simmer and cover. Cook, stirring occasionally, for 40 minutes. Lay the fish on top, sprinkle with salt and pepper and cover the pot. The fish will be tender in about 10 minutes.
  3. As the fish cooks, put the shallot and the remaining 2 tablespoons wine in a small saucepan over medium-high heat; cook until the liquid has almost evaporated, about 5 minutes. Turn the heat to low, and stir in the cream. Add the remaining butter, a little bit at a time, stirring constantly. Once the mixture is creamy, stir in the lemon juice and some salt and pepper; keep the mixture warm over the lowest possible heat.
  4. When the fish is tender, spoon it and the sauerkraut onto a platter; pour the sauce over all, scatter the croutons on top and around, garnish with the parsley and serve.
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