Ingredients for 6 people
Preparation
Start by putting your seaweed to rehydrate (the time varies depending on the species chosen).
During this time, you can slice your cabbage into thin strips, before soaking it in boiling water to blanch it. Put to drain.
In turn, the onions must also be minced, before being sweated in butter.
Add the garlic, cabbage, rehydrated seaweed, white wine and two glasses of water. If you want to add salt and pepper, now is the time, this will allow the dish to soak up well. Cook over low heat for about 40 minutes, watching regularly.
Open the mussels on the heat, without stripping them of their shells, then set them aside. Add the mussel juice to the sauerkraut.
Bake the bouquet. Meanwhile, flour the slices of salmon, and sear them in the pan (about 2 minutes on each side). Then poach the pollock fillets in a court bouillon for about 2 minutes.
Then pour the sauerkraut into the serving dish, add the mussels and prawns, and mix everything together. Then arrange the other filling elements on top. You can put the dish in the oven to keep it warm.
Sauerkraut from the sea is the ideal dish to enjoy and warm up around the table, while taking advantage of the source of benefits that are seaweed.
