Trout Choucroute
A classic Alsatian-inspired dish featuring bacon-wrapped trout fillets served on a bed of wine-braised sauerkraut with onions and aromatic spices. The combination of delicate fish and tangy sauerkraut creates a sophisticated and flavorful meal.
Ingredients
- •4 slices bacon slices
- •1 large onion
- •3 tablespoons unsalted butter
- •1 pound sauerkraut
- •2 whole juniper berries
- •1 leaf bay leaf
- •1½ teaspoons sugar
- •⅔ cup dry white wine
- •¾ cup water
- •4 fillets trout fillets
- •pin bones
Cooking Instructions
- 1.
Cook bacon in a 10-inch nonreactive heavy skillet over medium-low heat, turning occasionally, until lightly browned but still flexible. Drain on paper towels.
10 min
- 2.
Pour off all but 2 tablespoons fat from skillet, then cook onion with butter in skillet over medium heat, stirring occasionally, until golden, 10 to 15 minutes. Stir in remaining ingredients, except trout, and 1/8 teaspoon each of salt and pepper and simmer, covered, stirring occasionally, until liquid is absorbed and mixture is tender and lightly browned, 25 to 35 minutes.
35 min
- 3.
While sauerkraut mixture cooks, put trout, skin sides down, on a work surface. Pat fillets dry and lightly season with salt and pepper, then put a strip of bacon on each. Roll up fillets from wider end, enclosing bacon and securing each with a wooden pick.
10 min
- 4.
Arrange rolls, wider spiral sides up, on sauerkraut mixture and cover with a round of buttered parchment paper, then with a lid. Cook, covered, over medium heat until fish is just cooked through, 10 to 12 minutes. Discard bay leaf, juniper berries, and wooden picks. Serve trout on sauerkraut.
12 min
