Amandine Geers’ recipe for fish sauerkraut with samphire

1. In the lower part of the steamer, place the fermented cabbage, juniper berries and white wine.

2. Rinse and dry the fish fillets. Place them in the top basket, lined with baking paper. Add the samphire. Season with salt and pepper (if you don’t have a steamer, you can poach the fish in a fragrant broth 10 minutes before serving).

3. Cover the steamer and start cooking over low heat for around 15 minutes.

4. Peel the potatoes and cook them separately in a pan of boiling water for 20 min.

5. Check the cooking of the fish. Serve immediately, adding chopped fresh parsley and lemon slices.

Amandine’s ticket

It was in Alsace, a few years ago, that I discovered cooking sauerkraut with champagne. I remember being impressed to see bottles of good champagne being emptied into a pot of sour cabbage. In the end, it was of course delicious, and today I find nothing shocking about it. Fermented cabbage, also a particularly precious food, is an ally of our health. There is more vitamin C in fermented cabbage than in cabbage fresh from the field.

Indeed, fermentation activates the nutritional potential of food. All the good bacteria it contains maintain our intestinal flora. It is also very easy to prepare yourself with cabbage, salt and patience. I do not deprive myself of doing it!

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