By Pierrick Leroux
- - 200 g of dried seaweed of your choice
- - 1.5 kg white cabbage
- - 250 g of onions
- - 2 cloves of garlic
- - 10 peppercorns
- - 100 g butter
- - 150 ml dry white wine
- - 300 g thick smoked pork belly
- - 600 g pollack
- - 600 g sea trout or salmon
- - 200 g shelled prawns
- - 500 g mussels
- - 200 g langoustines
Level of difficulty Easy
Preparation time 90mins
Cooking time 45mins
Cost Average budget
Rehydrate the seaweed.
Chop the cabbage into thin strips and blanch in boiling water and drain.
Chop the onions finely, sweat them in butter, add the garlic, cabbage, the rehydrated seaweed and white wine + 2 glasses of water. Do not forget to season well with salt and pepper.
Cut the pork belly into strips and add the rind to the sauerkraut. (Cook on low heat with a lid for 40 minutes). Monitor the cooking and add a little water if necessary.
Cook the mussels in a large pot in an inch of steaming hot water. As soon as the shells open , they are ready (about 5 mins). Set them aside with the prawns. Add the juice from the mussels to the sauerkraut while it's still cooking.
Cook the langoustines.
Fry the bacon strips quickly in a little oil in a frying pan,1-2 minutes on each side. Flour the six small fillets of trout or salmon and fry the same as for the bacon.
Poach the six fillets of pollack in a hot court bouillon for 2 minutes (water, lemon, salt, seaweed flakes).
Place the sauerkraut in a clay pot, remove the rind, add the mussels and prawns, toss gently. Place the remaining toppings in a dome on top and warm (in the oven) for 5 mins.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.