Fish on Sauerkraut

For fish on sauerkraut proceed as follows:

Sauerkraut: Heat the sauerkraut , extinguish with the white wine and season with bay spice, juniper berries, salt and pepper. Keep warm.

Fish: Boil the fish stock once, add a little wine. Draw. Divide the salmon fillet and cut the monkfish into medallions. Season with salt and pepper. Add to the fish stock and poach for 6-8 minutes.

Sauce: In the meantime, in a small saucepan, combine vinegar and white wine and heat. Add the shallots. Cook over high heat until almost no liquid remains. Add the crème fraîche and simmer on low heat for 2 minutes. Then add the ice-cold butter in small pieces and thicken the sauce. Season to taste with salt and freshly ground pepper and pass through a sieve.

Serve: Pour the hot sauerkraut into a deep plate, place the fish fillets on top and drizzle with the hot sauce. Garnish with the crab tails and mussels. Serve immediately.

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