I am lucky enough to live in the same building (and on the same floor...) as Jon and Barbara, the gorgeous owners of Baska-Jon food emporium, and we (not...) often (enough...) cook each other lunch or dinner. They are great company and we are running a bit of cooking competitions across the hallway! Added bonus: we don't have to drive very far, so we can sample a few more bottles of wine that we probably should...It is all in the interest of research, bien sûr (and we are not killing any whales in the process, just ourselves laughing...).
Anyway, Jon and Barbara came for dinner last week-end and gave us some of their goodies as presents, including their fabulous organic "choucroute", so, I had to invent a recipe to use it!
My son was home for lunch, a rare occurrence these days, and he wanted me to get some sushi from the Sydney Fish Market, and doing so, I found a nice sushi and sashimi combo, with plenty of salmon sashimi. I had smoked salmon in the fridge, and bought some fresh salmon from the market: et voilà!
So, back home, I negotiated to share the sashimi with son number two - son number one lives in St Tropez, so no competition there - and daughter "unique" was away with her BF.
Then I started to enhance the already very good sauerkraut with a few of my own ingredients: cloves, pepper corns and leftover of daughter's cider which would have gone to waste otherwise - the cider, I mean, not my daughter, lol! Simmer for twenty minutes, during which time you boil some potatoes, cut the salmon, roll the smoked salmon, reheat leftovers of braised carrots for Madame in the steamer with her piece of salmon, eventually grill some pork belly and my own piece of salmon and plate!
Season the sashimi with a bit of soy sauce and ginger, the smoked damon with a tiny bit of balsamic vinegar - from Baska-Jon as well - and open a nice bottle of Riesling - you are done! Enjoy!
Born in France, well travelled, relocated to Sydney in 1997.
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