Choucroute de la Mer (Seafood Sauerkraut)

• 2 Shallot
• 60 g Unsalted butter
• 10 Juniper berries
• 1 tsp Black peppercorns
• 2 Bay leaves
• 800 g Sauerkraut
• 250 ml Dry White Wine
• 600 g Sea bass fillet, skin removed
• 800 g Mussels, fresh
• 300 g Prawns, raw
• 1 Lemon

1. Thinly slice the shallots. Lightly crush the juniper berries and black peppercorns with the side of a knife to help them release their aroma. Cut the sea bass into large portions and set aside.
2. Rinse the sauerkraut in a colander under cold water, then squeeze it well so it is damp rather than dripping. This keeps the flavour bright without becoming overly sharp. Set aside.
3. Melt 40 g of the butter in a large pot over a medium heat. Add the shallots and cook for 3 to 4 minutes until softened but not coloured. Stir in the crushed juniper berries, peppercorns and bay leaves.
4. Add the sauerkraut and pour in the white wine. Bring to a gentle simmer, then cover and cook over a low heat for 20 minutes so the cabbage perfumes the wine. Keep it at a quiet bubble, not a rapid boil.
5. Meanwhile, scrub the mussels and pull off any beards; discard any that are cracked or do not close when tapped. If needed, rinse the prawns quickly and pat dry. Zest the lemon, then cut it into wedges.
6. Nestle the sea bass on top of the sauerkraut, then scatter over the prawns and mussels. Cover and steam for 6 to 10 minutes, until the mussels have opened, the prawns are pink, and the fish flakes easily. Discard any mussels that remain closed.
7. Turn off the heat and add the remaining 20 g butter, letting it melt into the sauerkraut for a glossy finish. Stir in the lemon zest, then taste the cabbage and adjust with a squeeze of lemon if you want it brighter. Serve hot with lemon wedges alongside.

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