Salmon Choucroute
- Low fat
- Gluten free
- Peanut free
- Nut free
Ingredients
- 2 tbsp (30 mL) butter
- 1 onion, thinly sliced
- 3 thin slices gingerroot
- 1 bay leaf
- 12 black peppercorns
- 2 whole cloves
- 3 cups (750 mL) sauerkraut, drained
- 1/2 cup (125 mL) dry white wine or dry white vermouth
- 1/4 tsp (1 mL) dried thyme
- 1-1/2 lbs (750 g) yellow-fleshed potatoes, peeled and quartered
- 1/4 lb (250 g) carrots, peeled and cut in large chunks
- 4 skin-on salmon fillets (each 5 to 6 oz/150 to 175 g)
- Pinch salt
- 2 tbsp (30 mL) chopped parsley
Preparation
In Dutch oven, melt butter over medium heat; add onion, ginger, bay leaf, peppercorns and cloves and fry, stirring often, until onion is softened, 4 to 5 minutes. Add sauerkraut, wine and thyme; boil until liquid is reduced to about 1 tbsp/15 mL.
Add 1/2 cup/125 mL water; cook until evaporated, about 10 minutes. Add potatoes, carrots and 3/4 cup/175 mL water and bring to boil; reduce heat to medium-low, cover and simmer until vegetables are tender, 20 to 30 minutes, adding a little water, if necessary, to moisten.
Sprinkle salmon fillets with salt; add, skin side down, to pot. Cover and steam until fish flakes easily, 8 to 10 minutes. Remove salmon; peel off and discard skin.
Remove whole spices, if desired, and bay leaf. Spoon choucroute onto serving platter; top with salmon and sprinkle with parsley.
Makes 4 servings.
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