You’ll find fish served with sauerkraut and rich cream sauces in Alsace on the banks of the Rhine, where French and German culinary traditions mix. Freshwater trout is probably more authentic, but salmon, trout’s bigger ocean-going cousin, is perfectly suited to the dish. Tangy and ultra-low carb kraut serves as your “starch,” and is lovingly enriched by a luscious and naturally sweet sauce made with white wine and heavy cream. This is a nice opportunity to use a sweet Riesling, perhaps from Alsace itself. Dill and tarragon combine to complete the Franco-Teutonic flavor fusion.
- 2 salmon fillets (6oz each)
- 1 teaspoon butter
- 1 tablespoon butter
- 1 small shallot, minced
- ½ cup white wine (Riesling or other)
- ½ cup heavy cream
- tarragon, roughly chopped
- dill, roughly chopped
- 4oz sauerkraut
- First, prepare the sauce. Sweat shallot with 1 tablespoon butter in a small pan over low heat, about 3 minutes, until shallot has softened.
- Add ½ cup white wine, and reduce over medium heat until pan is almost dry, about 5 minutes.
- Add ½ cup heavy cream. Cook over medium-low heat until sauce reaches desired thickness. If too thick, add a little water. Add dill and tarragon. Season to taste with salt. Keep warm.
- Next, prepare the salmon. Melt 1 teaspoon butter in a nonstick pan over medium heat. Salt the salmon fillets on all four sides, then add to the pan.
- Continue to cook, flipping the salmon from top to bottom every few minutes so that the fish cooks evenly.
- Cook until desired doneness. Remove to a plate covered with a paper towel.
- Add sauerkraut to the pan, and warm through.
- Combine sauerkraut, salmon and cream sauce. Enjoy!