Seafood with sauerkraut (Choucroute garnie aux poissons et aux fruits de mer) from Glorious French Food: A Fresh Approach to the Classics (page 538) by James Peterson

  • salmon fillets
  • smoked salmon
  • Show all ingredients...

  • EYB Comments

    Can substitute goose fat or olive oil for duck fat; this book's Homemade sauerkraut (Choucroute maison) for commercial sauerkraut; firm fish fillets for salmon fillets; and scallops or white fish of your choice for salmon.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute goose fat or olive oil for duck fat; this book's Homemade sauerkraut (Choucroute maison) for commercial sauerkraut; firm fish fillets for salmon fillets; and scallops or white fish of your choice for salmon.

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