Smoked Fish Choucroute

Rinse the sauerkraut under cold running water for 3 minutes, then squeeze firmly to remove as much liquid as possible. Slice the onions and garlic, peel and cut the potatoes into 2cm rounds, and lightly crush the juniper berries and peppercorns.

Place the juniper berries, caraway seeds, bay leaves, cloves and white peppercorns into a small square of muslin or a reusable spice bag and tie securely to form a bouquet garni.

Melt the butter with the sunflower oil in a large, heavy-based lidded casserole or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, for 10–12 minutes until completely soft and translucent but not coloured.

Add the garlic and cook for 2 minutes, stirring constantly, until fragrant.

Add the squeezed sauerkraut to the pot and stir well to coat it in the onion mixture.

Pour in the Riesling and let it bubble over medium-high heat for 3 minutes until the raw alcohol smell dissipates.

Add the fish stock and the spice bouquet garni, stir to combine, then reduce the heat to low, cover, and braise for 45 minutes, stirring every 15 minutes, until the sauerkraut is very tender and has absorbed most of the liquid.

Nestle the potato rounds into the sauerkraut, re-cover, and cook over medium-low heat for 20 minutes until a knife passes through the potatoes without resistance.

Remove the lid and discard the bouquet garni. Stir the crème fraîche through the sauerkraut and adjust the seasoning with salt.

Lay the smoked haddock and smoked salmon portions on top of the sauerkraut, pressing them gently into the surface, then scatter the flaked smoked trout over the top. Cover the pot, remove it from the heat entirely, and rest for 8 minutes — use a meat thermometer to confirm the smoked haddock and salmon reach an internal temperature of 63°C before serving.

Scatter the chopped parsley over the dish and bring the casserole directly to the table. Serve with lemon wedges and Dijon mustard alongside.