Three fish choucroute with seafood beurre blanc

Soak the sauerkraut in water to reduce its tang.

Cook the mussels on high heat five minutes with a dash of duck fat, shallots, black peppercorns, herbs and a splash of white wine. Drain, saving the liquid for the fish fumet.

Skin the smoked haddock, saving the skin, and cut into 50 g portions; skin the salmon and cut 100 g scallopini; cut the white fish into 50 g portions.

Cook sliced onions and garlic in duck fat until fragrant; add the sauerkraut, the haddock skin, fish fumet and Alsatian white wine.

Cover and bake two hours at 300F, 150C; let cool completely.

Peel boiled potatoes and cut into rounds.

Wrap the fish and sauerkraut in plastic wrap into even serving portions; they can be made 24 hours ahead.

For the beurre blanc, reduce by two-thirds the white wine, vinegar, shallots, juniper berries, black peppercorns and herbs; add fish fumet and heavy cream and reduce by half.

Whisk in the butter gradually and constantly; never let it boil, keep it around 122F, 50C.

Brush the fish with duck fat, season with fleur de sel and cook in the oven 18 minutes; coat immediately with beurre blanc.