Choucroute de Poisson au Beurre Blanc

• 2 tablespoons olive oil
• 1 medium onion, diced
• 6 ounces Savoy cabbage (chou frise)
• 12 ounces sauerkraut, rinsed in cold water and drained
• 1 1/3 cups Riesling white wine
• 1/4 teaspoon juniper berries, crushed, or 1 teaspoon gin
• 4 1/2 cups fish stock
• A few sprigs fresh thyme
• 1 bay leaf
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh cilantro
• 4 shallots, finely chopped
• 6 ounces (1 1/2 sticks) butter, cut in small pieces and chilled
• 4 teaspoons white-wine vinegar
• Juice of 1 lemon
• Salt and freshly ground white pepper to taste
• 6 to 8 fillets of salmon, haddock, sole, or cod, with the skin (3 pounds)
• 8 potatoes, steamed

1. Heat 1 tablespoon of the oil in a frying pan, and saute the onion and the cabbage until the cabbage is wilted and the onion is translucent.
2. Stir the sauerkraut into the onion and cabbage.
3. Add 1 cup of the white wine, the juniper berries, 1/2 cup of the fish stock, the thyme, the bay leaf, and the freshly ground black pepper to taste.
4. Simmer, uncovered, for about 15 minutes, or until most of the liquid is absorbed but the cabbage is still crunchy.
5. Fish out the bay leaf, stir in the cilantro, and transfer to a flat ovenproof casserole.
6. To make the beurre blanc, saute the shallots in 1 tablespoon of the butter in a saucepan for a few minutes.
7. Add the remaining 1/3 cup white wine, the vinegar, and the remaining 4 cups fish stock, and cook, whisking, to reduce by more than half.
8. Then add the remaining butter, piece by piece, whisking all the time.
9. Add the lemon juice, and salt and freshly ground white pepper to taste.
10. Set aside.
11. Season the fish with salt and freshly ground pepper to taste.
12. Quickly sear the fillets in a nonstick frying pan in the remaining tablespoon of olive oil.
13. Place on top of the sauerkraut, and heat in the oven for about 5 minutes, or until the fish is cooked through.
14. While the fish is baking, reheat the beurre-blanc sauce.
15. Serve topped with the warm sauce, with steamed potatoes on the side.

olive oil, onion, savoy cabbage, sauerkraut, white wine, juniper berries, fish stock, thyme, bay leaf, freshly ground black pepper, fresh cilantro, shallots, butter, whitewine vinegar, lemon, salt, salmon, potatoes

Taken from www.epicurious.com/recipes/food/views/choucroute-de-poisson-au-beurre-blanc-373986 (may not work)