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Smoked Trout Choucroute

Recipe by Jill Dupleix

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Sauerkraut is vitamin-rich, packed with antioxidants, low in kilojoules and delicious. Team it with tender smoked trout for a light spring meal with lots of flavour.

Serves 4

Ingredients

400g/ 14 ¼oz sauerkraut
1 tbsp olive oil
1 onion, halved and finely sliced
150ml/5 ¼ fl oz white wine like riesling
1 tsp cumin seeds
1 tsp caraway or fennel seeds
1 tsp juniper berries
6 small pink-skinned potatoes , cooked
4 small or 2 large smoked trout fillets
8 thin slices pancetta
2 tbsp flat parsley leaves
2 tbsp grain mustard for serving
Sea salt and pepper

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Method

Heat the oil in a pan. Add the onion and cook until soft. Add the white wine and boil for 2 minutes. Add the sauerkraut, cumin, caraway and juniper berries. Cut the potatoes in half and add. Cover and simmer for 15 minutes, adding a little water if necessary. Crisp the pancetta in the oven or under the grill. Skin the trout and break into large pieces. Place the trout on the sauerkraut, cover, and heat through for 3 minutes. To serve, top with crisp pancetta, scatter with parsley and serve with a dollop of grain mustard.

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Maggie 5 months ago

Delicious ,delicious,delicious!

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