Seafood Choucroute

Ingredients:16 babypotatoes,skinned Choucroute:2tbsp. duckfat,butteroroliveoil1 smallonion,finelychopped2 garliccloves,finelychopped2 largebayleaves6to8 juniperberries1½lbs. sauerkrautfromajarorcan¾cup mediumdrywhitewinesuchasRiesling2slices smokedbacon,cutintosmalllardons salt&pepperBeurreBlanc2tbsp. Whitewine(Riesling)2tbsp.Vinegar1 smallshallot,minced2tbsp. cream½cup butter,coldcutintosmallpieces2tbsp. chivesfinelychopped¼cup tomato,seededanddicedFish:Thetypeoffishyouuseistotallyuptoyou.Herearesomeoptions:¾lb. Whitefishfillets(forexample,hake,tilapia,cod,halibut)½lb. Smokedfishfillets4 largeseascallops¾lb. Salmonortroutfillets,centercut,scaled,skinon8 tigerprawns4 langoustinesorcrayfish24 mussels16 clams Page 1 of 3/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay

3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401

www.hubertkeller.com

1-cup milk2 sprigsofthyme3tbsp. Oliveoil1 shallot,minced½cup RieslingYoucanalsousecoldsmokedsalmonortrout.Serves10to12Preparation:Makethechoucroute:Rinsethesauerkrautthoroughlytoremovetheacidityandbyusingyourhands,squeezeoutallmoisture.Meltthebutter,duckoroliveoil,addthebaconfor2minuteswhilestirring.Addtheonionandcookuntilsoftened,butnotbrowned.Addthegarlic,juniperberriesandbayleaves.Addthesauerkraut,theRiesling,and3to4oz.ofwater.Coverwithalidandsimmerforabout30minutes,stirringfromtimetotime.KeepwarmBoilthepotatoes:Meanwhile,boilthepotatoesinsaltedwateruntilcooked.Keepwarm.MaketheBeurreBlanc:Combinethewhitewine,vinegar,andshallotinasaucepan.Reduceuntilthemixtureisalmostdry.Turntheheattolowandwhiskinthecoldbutteroneortwopiecesatatime.Onceallthebutterhasbeenincorporated,addthecream.Checktheseasoningandremovethesaucefromtheheat.Keepthesaucewarmbutneverletitboil.Cookthefish:Withthesmokedfish,simmerinmilkwithgarlicandthymetosoftentheflavor.Pansearthesalmon,whitefishandscallop.Inacasserole,sweattheshallotsinoliveoil,addtheRieslingandthelangoustine,coverupandsimmerfortwominutes,addtheprawnsforoneminute.Addthemusselsandclams,coverandsimmeruntiltheyopenup.Removealltheshellfishandkeepwarm.Reducetheliquidoverhighheatto¼cupandaddthereductiontothebeurreblanc,aswellasthechivesandthedicedtomatoes. Page 2 of 3/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay

3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401

www.hubertkeller.com

Plateup:Onalargeservingplatter,placeamoundofthesauerkrautinthemiddle.Addthepotatoesaroundit.Placethefishandseafoodattractivelyaroundthis.Saucethebeurreblancover.Serveimmediately.Hubert Keller Chef/Owner Fleur by HK/ Burger Bars

Page 3 of 3/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay

3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401

www.hubertkeller.com