Today we’re introducing you to Chou’chi—sauerkraut with smoked eel and Alsatian wasabi—sure to surprise your taste buds!
Ingredients for 6 people
- 250 g of fresh young sauerkraut
- 3 sheets of nori seaweed
- 150 g smoked eel fillets
- 80 g of grated Alsatian horseradish
- 20 g of Alsatian mustard
- the juice of half a lemon
- 5 cl of crème fraîche
- turmeric, salt, pepper
Preparation
- Coarsely chop the sauerkraut with a knife. Rinse it quickly under boiling water.
- Drain it and squeeze out the excess liquid thoroughly. Season it with a splash of cream, lemon juice, and a pinch of turmeric. Add salt and pepper.
- Place the nori sheet on the mat. Spread the sauerkraut to the edge over one-third of the sheet. Place the smoked eel fillets right in the center. Roll it up and wrap it tightly in plastic wrap.
- Slice into rounds and serve with a sauce made by mixing horseradish and mustard, thinned with a little cream.
- Add salt.
Suggestion: Serve with a Linsenberg Riesling.
RECIPE FROM "THE SMALL TREATISE ON SAUERKRAUT"