Choucroute De Poisson Recipe

Inspired by Auberge du Pommier

Time1h

Serves4

poached trout, fermented cabbage, seaweed spätzle, crayfish & Riesling velouté

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Ingredients

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Fish

4 pieces trout fillets

Fermented Cabbage

1 1/8 lb (500 g) fermented cabbage

Seaweed Spätzle

7.05 oz (200 g) 00 bread flour

2 pieces Eggs

0.42 cup (100 ml) water

1/3 oz (10 g) dried seaweed

Crayfish & Riesling Velouté

7.05 oz (200 g) crayfish tails

7/8 cup (200 ml) Riesling wine

2 1/8 cup (500 ml) fish stock

1 3/4 oz (50 g) Butter

1.06 oz (30 g) flour

0.42 cup (100 ml) Heavy cream

2 pieces shallots

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation of Trout

Poach the Trout

In a large pot, bring salted water to a gentle simmer. Add the trout fillets and poach for about 8-10 minutes until cooked through. Remove and set aside.

Seaweed Spätzle

Make the Spätzle

In a mixing bowl, combine flour, eggs, dried seaweed, and water to form a thick batter. Use a Spätzle maker or a colander to push the batter through into boiling salted water. Cook until they float to the surface, then remove and drain.

Crayfish & Riesling Velouté

Prepare the Velouté

In a saucepan, melt butter over medium heat. Add chopped shallots and sauté until translucent. Sprinkle in flour and cook for 2 minutes. Gradually add the fish stock and Riesling, stirring until thickened. Stir in heavy cream, season with salt and pepper, and add crayfish tails. Simmer for 5 minutes.

Assembly

Serve the Dish

On a plate, layer the fermented cabbage, top with poached trout, and serve with seaweed spätzle. Drizzle with the crayfish & Riesling velouté.