Fish and Shrimp with Braised Cabbage
81 / 100
1 hr 25 min.
- 8 ozs smoked Haddock fillet
- 8 ozs Salmon fillet
- 1 ½ cups peeled Prawn
- 16 fresh mussels (prepared and cooked)
- 2 onions (thinly sliced)
- 2 cloves garlic cloves (minced)
- 1 shallot (finely chopped)
- 4 olive oil
- ⅔ cup dry white wine
- ⅔ cup fish stock
- 1 tsp pink peppercorns
- 1 bay leaf
- ⅜ cup cream
- 1 tsp lemon zest
- lemons (to garnish)
Preheat the oven to 180°C | 350F | gas 4.
In a pan, heat ½ the oil over a moderate heat and saute the onions and garlic and shallots until soft.
Drain and rinse the sauerkraut and then add to the pan with the wine, stock, bay leaf, lemon zest and pink peppercorns.
Cover with a lid and place in the oven for one hour. Check to ensure that it hasn’t dried out. If needed add a little water or a splash more wine.
Meanwhile in a frying pan, heat the olive oil over a moderate heat and saute the haddock and salmon for three minutes on each side, drain on kitchen paper.
Repeat with the prawns and mussels for five minutes.
At the end of cooking add the fish to the sauerkraut mixture and stir through the cream, return to the oven, and bake for a further five minutes.
Arrange the sauerkraut evenly onto four plates with the fish on top.