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Epicurious
Gourmet

Trout Choucroute

By Ruth Cousineau

4.8

(5)

Image may contain Cutlery Fork Plant Food Produce Vegetable Lentil and Bean
Trout Choucroute

This dish takes the best of traditional choucroute garni—smoked pork married to sauerkraut that's had its bite removed by being simmered in wine with bay and juniper—and lightens it up, pairing it with another Alsatian favorite, trout, and transforming a stick-to-the-ribs dish into something fit for a first course. You'll be pleasantly surprised at how the slight acidity of the kraut and the smokiness of the bacon play up, rather than dominate, the fish's clean flavor.

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