Simple Way cod,langustines and sauerkraut (Zante) Recipes

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We hope you got insight from reading it, now let's go back to cod,langustines and sauerkraut (zante) recipe. You can cook cod,langustines and sauerkraut (zante) using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make cod,langustines and sauerkraut (Zante):

1. Get 4 of pieces of cod sliced from the middle each about 200 grams.
2. You need 1 tbsp of lemon juice.
3. Use 1 pinch of of salt.
4. You need 150 grams of shalotts.
5. Use 100 grams of smoked trout.
6. You need 400 grams of cox apples.
7. Get 2 tbsp of oil.
8. You need 10 of juniper berries.
9. Provide 1 tsp of brown sugar.
10. Get 1 of glass of sauerkraut 770grams drained.
11. Take 1/2 of glass good dry white wine.
12. Get 4 large of langustines uncooked.

Steps to make cod,langustines and sauerkraut (Zante):

1. wash the cod an remove any bones. With the skin on outside make a roll ,tie with kitchen string,Drizzle over lemon juice add salt and stand to rest in fridge.
2. slice the shalottes thinly, chop the smoked trout. Peel the apples quarter and slice thinly.
3. heat oil and gently heat apples, trout and shallotes. squeeze any remaining juice from sauerkraut.add juniper berries.mix well and season with salt and sugar.add the white wine and gently cook for about 30 minutes stiring..
4. preheat oven to 225 C / Gas 4 . place the washed prawns(langustines) and the cod rounds on top of the sauerkraut in a ovenproof dish, cover the pan with foil not directly on top of the fish and cook for 15 minutes until fish is cooked.serve with parsley or celeriac potato mash.
5. if you do not like juniper berries ,you can remove them as they they have a bitter fruity flavour ..

The flavor is fairly neutral, so it goes with a lot of meals. My kids love it because it isn't spicy When your sauerkraut is fermented to your liking, remove the weight and round of cabbage leaf. And remember, your sauerkraut will continue to ferment in your refrigerator, though at a much slower rate. Les langoustines doivent être alors bien fermes, avec un oeil bien noir, une carapace brillante et ne dégager aucune odeur La présentation sur de la glace pilée est obligatoire. Les langoustines crues se conservent un ou deux jours au réfrigérateur, pas plus.

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