Ingredients for 6 servings
Instructions
Begin by rehydrating the dehydrated seaweed according to package instructions or species guidelines, typically taking up to 1 hour.
While the seaweed rehydrates, thinly slice the cabbage and blanch it in boiling water for a few minutes. Drain thoroughly.
Finely chop the onions and sweat them in butter over medium heat until translucent.
Add minced garlic, blanched cabbage, rehydrated seaweed, dry white wine, and two glasses of water. Season with salt and pepper to taste. Simmer on low heat for about 40 minutes, stirring occasionally to ensure even cooking.
Steam the mussels open over high heat without removing shells; reserve and set aside. Incorporate the mussel cooking juices into the sauerkraut mixture.
Bake the bouquets as directed. Meanwhile, lightly flour salmon slices and sear in a hot pan for 2 minutes per side. Poach pollock fillets in court-bouillon for 2 minutes until just cooked.
Transfer the sauerkraut to a serving dish, mixing in mussels and prawns. Arrange seared salmon, poached pollock, and baked bouquets on top. Keep warm in a low oven if needed.
This sea sauerkraut delivers a nutrient-packed twist on the classic, blending fresh seafood with wholesome seaweed—ideal for cozy gatherings.
