9 ounces sauerkraut cabbage, sliced
1 tablespoon salt
1 teaspoon sugar
Pinch ground cinnamon
Pinch ground coriander
Pinch ground cumin
Pinch ground nutmeg
2 cardamom pods
2 sprigs thyme
1 bay leaf
2 ounces halibut
2 ounces salmon
1 cup milk
1 bay leaf
2 sprigs thyme
2 ounces smoked haddock
1/2 cup white wine
2 bay leaves
2 sprigs thyme
1 slice shallot
2 ounces mussels (about 4)
1/4 cup Riesling
1/4 cup red wine vinegar
2 shallots, diced
1 bay leaf
1 sprig thyme
2 tablespoons heavy cream
3 1/2 ounces French butter
Tomato, blanched, peeled and diced, for serving
Chopped fresh chives, for garnish
Fresh dill, for garnish
You will need to begin this recipe 3 months ahead to cure the sauerkraut, or use store-bought sauerkraut. If possible, prepare the poaching liquids at the same time in three separate pans.
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