Slow Cooker Choucroute Three Fish

When I was in Paris this Fall I went to a brasserie called Balzar. It has been around since 1890. Brasserie serve mostly Northern French food from the Alsace and Normandy regions. 

The food of Northern France is influenced by Germany. Brasserie literally means brewery in French, so yes, you can buy beer at a Brasserie.

In the area of New York that I live in French food is mostly represented from Provence in Southern France. I never had German influenced French food before going to Balzar. 

This Choucroute Three Fish recipe is my attempt to recreate the dish my husband ate the brasserie. It was composed of three ocean fish. I choose cod, halibut, and salmon. The fish is served over sauerkraut with a creamy white wine sauce. Choucroute is more often served with sausage, but I like the uniqueness of combining fish with sauerkraut. This is really a different and extremely tasty combination especially if you are like me and have not been exposed to Alsace cuisine. 

Slow Cooker Choucroute with Three Fish

by Diane Balch
Prep Time: 20 minutes
Cook Time: 6 to 8 hours on low
Keywords: slow-cooker entree gluten-free fish sauerkraut French
Ingredients (4 to 6 servings)
  • 4 slices bacon crisped and crumbled
  • 6 potatoes peeled and cut into 1/2 inch cubes
  • 3 shallots chopped
  • 2 frozen pieces of halibut
  • 2 frozen pieces of cod
  • 2 frozen pieces of salmon
  • 1 teaspoon of olive oil
  • 2 tablespoons of melted butter
  • 1/4 teaspoon of dried thyme
  • 1 bay leaf
  • 1 teaspoon of salt and pepper
  • 1 teaspoon of juniper berries or a tablespoon of gin
  • 1 cup of Riesling white wine
  • Garnish: 1/4 cup of fresh chopped parsley and 1 tablespoon of cream (or more)
  • Served over: 12 ounces of quality fresh sauerkraut.
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1) Fry bacon, cool and crumbled.
2) While bacon is frying whisk together: butter with thyme, juniper berries, salt and pepper. Add bay leaf. Set aside.
3) Peel potatoes and cube. Microwave them on high for 3 minutes and then put them on the bottom of the crockpot.
4) Put shallots on top of the potatoes and then put the fish.
5) Sprinkle bacon bits over the fish.

6) Mix the wine with the butter herb mixture and pour it over the fish.

7) Cook on low for 6 to 8 hours or until the fish is opaque and the potatoes are tender.

8) Just before serving add the cream and parsley.
You may want to warm up the sauerkraut before you put the fish and potatoes over it.

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