Cod Strudel With Sauerkraut In Riesling Sauce
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon duck fat or unsalted butter
- 1medium onion, finely chopped
- 10ounces sauerkraut, well-drained
- 12-inch-square smoked bacon
- 2bay leaves, 12 black peppercorns, 6 juniper berries, all tied in cheesecloth
- ½cup chicken stock or water
- 20ounces cod fillet in 4 equal portions
- Salt and freshly ground white pepper
- Leaves from 4 stems fresh tarragon
- 8sprigs fresh chervil or 16 opal basil leaves
- 10sheets phyllo
- 6tablespoons melted butter, preferably clarified
- ½medium-size baking potato, peeled and grated
- 1cup dry Austrian riesling
- ⅓cup dry vermouth
- Juice of ½ lemon
- ½cup heavy cream
Nutritional analysis per serving (4 servings)
698 calories; 39 grams fat; 21 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 33 grams protein; 1154 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt fat or butter in heavy saucepan. Add onion and cook over medium heat until just golden. Add sauerkraut, bacon, spices in cheesecloth and stock or water. Bring to simmer. Cover and cook over very low heat 45 minutes.
- Step 2
Meanwhile, season cod with salt and pepper. Each piece should measure about 2 by 5 inches and about 1½ inches thick. If the pieces are larger and flatter, cut them to size and stack two pieces for each portion. Divide herbs among each portion, placing them on both sides of fish.
- Step 3
Cut sheets of phyllo in half across the width. Stack them and cover with a damp cloth. Place one on work surface. Brush with butter. Top with four more sheets, brushing each with butter. Center a portion of cod at edge of buttered sheets. Roll cod in phyllo like a jelly roll, to make a package. Press down on ends to seal. Cut off and discard excess phyllo at ends, taking care that fish is enclosed. Butter outside of package and place on a parchment-lined baking sheet. Repeat with remaining cod and phyllo. Refrigerate until 15 minutes before serving.
- Step 4
Stir sauerkraut and add potato, riesling and vermouth. Simmer uncovered about 10 minutes. Add lemon. Simmer a few minutes longer, then stir in cream. Bring to simmer and set aside until ready to serve.
- Step 5
Preheat oven to 450 degrees. Place baking sheets in oven and bake 15 to 20 minutes, until strudel is lightly browned.
- Step 6
Drain sauerkraut well, keeping liquid in pan, and divide among 4 warm soup plates. Cut each strudel in half and place 2 pieces on top of sauerkraut. Bring sauce remaining in pan to a simmer and strain into blender. Process briefly at high speed, then pour around sauerkraut in each dish and serve.
Private Notes
Comments
I agree with Nancy -- why go to the trouble of making something rich, special, and very good, when you could have a plain steamed cod fillet with salt and pepper? Makes no sense to me.
I agree with Nancy -- why go to the trouble of making something rich, special, and very good, when you could have a plain steamed cod fillet with salt and pepper? Makes no sense to me.
I have mixed feelings about this recipe. On the one hand my guests felt like they were having something special because it seemed fancy and it's unusual. On the other hand, it takes perfectly healthy, low-fat fish and makes it into a high fat dish without being SO delicious as to make it seem worth it. It's very good and something different, but I wonder if it worth it when you can easily make an equally tasty fish dish with a lot less fat and less time and effort?
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