Dish

Hake with sauerkraut

Par Chef Pascal DANNENMULLER, restaurant Le Bagatelle

Hake with sauerkraut
30 min
Préparation
120 min
Cuisson
150 min
Total
Average
Niveau
4
Personnes

Ingredients

  • 800 g sauerkraut - 8 small potatoes (Charlotte variety)
  • 2 carrots (for garnish) - 4 half-slices of skinless smoked bacon
  • 500 g boneless hake - white wine (Riesling)
  • pepper, cilantro, juniper berries, 2 bay leaves
  • 1 onion studded with a clove
  • 4 tablespoons of tarama - 4 tablespoons of heavy cream

Prep time: 30 min - Cook time: 2 hours

1
Simmer the sauerkraut for 1½ hours in a large pot with a little water, white wine, cilantro, juniper berries, pepper, 2 bay leaves, a little lard, a piece of pork rind, and an onion studded with a clove.
2
When the sauerkraut is almost done, add the potatoes and carrots, and let it simmer for 25 minutes.
3
Sear the hake skin-side down and the smoked bacon on both sides.
4
Once the hake is nicely grilled, place it on the bed of sauerkraut, flesh-side down, and cover for about 4 minutes.
5
Remove the hake, then drain the sauerkraut and mix it with the crème fraîche and tarama.
6
Arrange the sauerkraut on the plate, place the hake on top, arrange the vegetables around it, and cut the smoked bacon into pieces to place around the hake. Enjoy your meal!