Germany is Sauerkraut country as everyone knows, so for a German, this might sound a bit like Mission Impossible: Fish and Langoustine, served on a bed of creamy Sauerkraut. Fish and kraut don't go together and neither do cream and kraut, but… You'd be surprised. We ate this in Brittany and I cooked it twice since, with pretty good ratings from the various diners. Here goes, for four portions:
Gently fry up some diced bacon and a diced half onion. When the bacon gets crisp and the onion glassy, add 1 bay leaf, 8 slightly crushed juniper berries and 750g Sauerkraut. If the bacon is too lean, add a walnut-sized amount of cooking fat. Keep the heat very low, and time won't be an issue. Turn occasionally.
Prepare a nice potato gratin to go along with it. For a lighter option, use fresh white bread, but the gratin really did the trick.
Finally, heat up one walnut sized piece of butter and an equal amount of olive oil, and gently fry some pieces of slightly smoked salmon fillets (125g per person). Smoked haddock, as shown here, also works well (adjust amounts as necessary). Season with black pepper. In a second pan, heat a generous amount of olive oil with crushed chillies, fresh hot red chilly peppers and 2..3 cloves of garlic, and quickly fry some Langoustines or King Prawns from both sides.
Season the kraut with a pinch of salt, half a teaspoon of nutmeg and 75ml thick cream.
Serve fish on kraut, gratin aside, and you won't hear a word until it's all eaten.
P.S. Some French lady claimed this wasn't French at all, but quand vous googlez pour Choucroute de la mer ou Choucroute aux Fruits de Mer, you'll find plenty of evidence that I wasn't lying to you.