Choucroute De Poisson Au Beurre Blanc Recipes

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Steps:

• Heat 1 tablespoon of the oil in a frying pan, and sauté the onion and the cabbage until the cabbage is wilted and the onion is translucent.
• Stir the sauerkraut into the onion and cabbage. Add 1 cup of the white wine, the juniper berries, 1/2 cup of the fish stock, the thyme, the bay leaf, and the freshly ground black pepper to taste. Simmer, uncovered, for about 15 minutes, or until most of the liquid is absorbed but the cabbage is still crunchy. Fish out the bay leaf, stir in the cilantro, and transfer to a flat ovenproof casserole.
• To make the beurre blanc, sauté the shallots in 1 tablespoon of the butter in a saucepan for a few minutes. Add the remaining 1/3 cup white wine, the vinegar, and the remaining 4 cups fish stock, and cook, whisking, to reduce by more than half. Then add the remaining butter, piece by piece, whisking all the time. Add the lemon juice, and salt and freshly ground white pepper to taste. Set aside.
• Season the fish with salt and freshly ground pepper to taste. Quickly sear the fillets in a nonstick frying pan in the remaining tablespoon of olive oil. Place on top of the sauerkraut, and heat in the oven for about 5 minutes, or until the fish is cooked through. While the fish is baking, reheat the beurre-blanc sauce. Serve topped with the warm sauce, with steamed potatoes on the side.