Pan-fried cod with smoked sausage and choucroute

Daniel Galmiche makes a wintery surf and turf dish that uses the best of Alsace ingredients
By James Martin
Pan-fried cod with smoked sausage and choucroute
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • olive oil, for frying
  • 2 shallots, sliced
  • 800g - 1 kg choucroute - pickled cabbage
  • 1 smoked sausages
  • 2 cloves garlic, skin on
  • 2 cloves
  • 2 juniper berries
  • 500 - 600 ml chicken stock
  • 4 cod steaks
  • 1 knob of butter

For the sauce

  • 150 - 200 ml chicken stock
  • 150 - 200 ml single cream
  • 1 handfuls flat leaf parsley, chopped

Method

1. Heat 1-2 tablespoons of olive oil in a large pan and gently fry the shallots for a few minutes to soften. Stir in the cabbage, season with salt and pepper and heat through for 2-3 minutes.

2. Prick the sausage and add to the pan with the garlic cloves, cloves, juniper berries and stock. Bring to a simmer, cover with a lid and cook for 20-25 minutes.

3. Meanwhile, season the cod with salt and pepper. Heat a touch of oil anda knob of butter in a large frying pan and cook the cod for 2-3 minutes on each side or until nicely coloured. Remove the fish from the pan and transfer to a plate lined with kitchen paper.

4. For the sauce: wipe the pan clean and return to the heat. Add the stock and cream, bring to the boil and reduce for a few minutes. Stir in the parsley and season with salt and pepper

5. To serve, spoon the cabbage onto serving plates. Slice the cooked sausage on the diagonal and arrange on top. Serve the cod steaks on top drizzled with the creamy sauce.

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