Sauerkraut with Salmon

A bean recipe for every taste:

1. cut the onions in half or whole, depending on their size. Finely dice the carrot. Tie the herb sprigs, bay leaf spice and lemon peel together with kitchen string or in a muslin cloth.

Rinse the sauerkraut in a sieve under cold running water. Place a steamer basket in a large roasting pan. Pour in water to just below the steamer basket. Spread half of the sauerkraut evenly on top. Add onions, diced carrots and the herb bunch. Season with salt and pepper.

Cover with the remaining sauerkraut. Cover and simmer on low heat for half an hour. Then stir once properly (turn the bottom to the other side) and simmer for another 45 to 60 minutes with the lid closed. Prepared in a pressure cooker, the cooking time is totally only 15 to 20 min (put water in until ready to use).

Season the salmon and cut it into wide strips. Spread evenly on the sauerkraut with the shrimps and mussels or coquilles St-Jacques. Do not turn off the stove. Cover and let stand for five to seven minutes.

For the sauce, melt the butter. Squeeze the lemon and pour the juice to the butter while stirring. Add the cream and stir until the sauce becomes creamy. Do not make it at all! Season with salt and a little bit of pepper. Serve with the sauerkraut.

Kitchen practice

You can also use already cooked sauerkraut for this recipe.

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