Forell Choucroute

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This elegant trout choucroute brings a lighter, sophisticated touch to the classic Alsatian dish. Traditionally made with heavy meats, this version uses delicate trout fillets rolled with crisp bacon, served atop a bed of tangy, slow-simmered sauerkraut. The combination of aromatic juniper berries and dry white wine creates a deeply savoury base that perfectly complements the richness of the fish. It is a wonderful way to enjoy fermented cabbage in a refined, dairy-free format.

Ideal for a comforting weekend supper or an impressive dinner party main, this recipe feels hearty yet balanced. Using a dry Riesling adds an authentic touch of acidity that cuts through the saltiness of the bacon. Serve this wholesome fish dish in shallow bowls with a side of steamed new potatoes or some crusty rye bread to soak up the aromatic flavours. It is a nutritious, protein-rich meal that offers a unique twist on European bistro cooking.

Ingredients for Trout Choucroute

4 bacon slices
1 large onion, halved lengthwise and thinly sliced
3 matskedar osaltat smör
450g sauerkraut, drained, rinsed, and squeezed dry
2 juniper berries, slightly crushed
1 Turkish or 1/2 California bay leaf
1 1/2 teaspoons sugar
160ml dry white wine (preferably Alsatian Riesling)
180 ml vatten
4 (4- to 140g ) trout fillets with skin, pin bones removed

How to make Trout Choucroute

Cook bacon in a 10-inch nonreactive heavy skillet over medium-low heat, turning occasionally, until lightly browned but still flexible. Drain on paper towels.

Pour off all but 2 tablespoons fat from skillet, then cook onion with butter in skillet over medium heat, stirring occasionally, until golden, 10 to 15 minutes. Stir in remaining ingredients, except trout, and 1/8 teaspoons each of salt and pepper and simmer, covered, stirring occasionally, until liquid is absorbed and mixture is tender and lightly browned, 25 to 35 minutes.

While sauerkraut mixture cooks, put trout, skin sides down, on a work surface. Pat fillets dry and lightly season with salt and pepper, then put a strip of bacon on each. Roll up fillets from wider end, enclosing bacon and securing each with a wooden pick.

Arrange rolls, wider spiral sides up, on sauerkraut mixture and cover with a round of buttered parchment paper, then with a lid. Cook, covered, over medium heat until fish is just cooked through, 10 to 12 minutes. Discard bay leaf, juniper berries, and wooden picks. Serve trout on sauerkraut.

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