Soak the sauerkraut in water to reduce its tangy intensity
2
Cook the mussels on high heat for 5 minutes with duck fat, shallots, black peppercorns, herbs, and white wine; drain and reserve the cooking liquid
3
Remove the skin from the smoked haddock and save it for flavoring; cut the fish into 50g portions
4
Skin the salmon and cut it into 100g scaloppine
5
Cut the white fish into 50g portions
6
Slice onions and garlic, then cook in duck fat until fragrant
7
Add the sauerkraut, reserved smoked fish skin, fish stock, and white wine; cover and bake in a 300°F (150°C) oven for 2 hours
8
Allow the sauerkraut mixture to cool completely after baking
9
Peel the boiled potatoes and set aside
10
Wrap the fish and sauerkraut in plastic wrap to create evenly portioned servings that can be prepared up to 24 hours ahead
11
Prepare the beurre blanc sauce: reduce white wine, vinegar, shallots, juniper berries, peppercorns, and herbs by two-thirds; add fish stock and heavy cream, then reduce by half
12
Gradually whisk in butter while keeping the sauce at around 122°F (50°C) without allowing it to boil
13
Brush the fish with duck fat and season with salt and dill; bake in the oven for 18 minutes
14
Coat the baked fish with the beurre blanc sauce and serve
PrimedTableBETA
