Neighborhood Kitchens

Sandrine's Coucroute


This is a unique French-Alsace and New England dish: choucroute, or sauerkraut, with scallops, mussels, clams, salmon, and bacon with a Riesling seafood cream sauce. This is not your average canned or hot dog vendor sauerkraut. This choucroute has been slow-cooked for two hours with delicious smoked bacon.

Chef Ost's decadent dish has a myriad of flavors and textures. The seafood cream sauce is so delicious, even Chef Ost, who has been cooking this type of food for 45 years, doesn't tire of it.

Ingredients (Choucroute)
4lbs of washed sauerkraut (choucroute)
2 each sliced Spanish onion
1 tbsp. chopped garlic (3 cloves)
2 bay leaves
8 juniper berries
1oz duck fat
1lb smoked cured bacon slab (not sliced)
1 bottle of Alsatian Riesling Wine
salt & ground white pepper 
1 quart of water or chicken stock
Take a large le creuset pot.  Melt duck fat add juniper berries, bay leaves, onions, garlic into the pot.  Sauté ingredients till translucent.  Deglaze with Riesling wine and chicken stock or water.  Add salt and white pepper and bring to a boil.  Add half of the washed sauerkraut to the pot; lay the slab of bacon onto of the sauerkraut cover with the other half.  Make sure that all ingredients are covered with liquid if not add additional water or chicken stock.  Bring all ingredients to a boil cover and bake in the oven for 1.5 hours at 400 degrees.  When finished remove the bacon from the choucroute and cool both down.  Reserve for plating.
Ingredients (Seafood)
8each u10 scallops
24 each PEI mussels
8 each u14 shrimp
8 each 4oz portion of fresh salmon
16 count neck clams
2 each large chopped shallots
1tbsp of chopped garlic (3 cloves)
1bt of Alsatian Riesling wine
½ quart of Heavy Cream
4oz of unsalted butter
1 bunch of curly parsley
Salt and ground white pepper
16 each large steamed peeled fingerling potatoes
2oz of olive oil
Take a large le creuset pot and add 1oz of olive oil, half of the butter and melt add shallots, garlic & sear until translucent.  Deglaze with white wine and heavy cream.  Add count neck clams cover and cook until open.  Remove from the sauce and keep warm.  Repeat same with mussels remove from sauce and keep warm.  Add shrimp and cook for 1 minute until they turn pink remove and keep warm.  Reduce the sauce by half and reserve.  Then warm a sauté pan add 1oz olive oil pan sear salmon until firm remove and keep warm.  Repeat with the scallops in the same pan sear on both sides until light brown.  Throw away the oil and deglaze the sauté pan with the sauce.  Bring to boil season to taste with salt & white pepper.  The consistency of the sauce should coat the back of a spoon if so strain into a new small pot.  Bring the sauce to a boil taste again and season with salt and white pepper if needed.   Keep warm. Boil fingerling potato with skin on until cooked( approximately 20 to 25 minutes).  Peel them warm so the skin will come off easily. Reserve warm for plating.
In a six-ounce ramekin layer choucroute, bacon, choucroute until filled.  Turn over on a round 10-inch plate and unmold towards the top of the plate.  Top the choucroute with a piece of pan seared salmon.  Place in a half moon around the choucroute mussels, clams, scallops and shrimp. Place the whole plate in the oven to warm for two minutes at 300 degrees.   Bring sauce to a boil and Monte with butter.  Season to taste with salt and white pepper.  Remove plate from the oven and drizzle sauce on top of the seafood( the half moon)  Add two fingerling potatoes, garnish with a sprig of curly parsley and serve.

chef duyen

Chef Raymond Ost shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.


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About Neighborhood Kitchens

Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44

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In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

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Margarita's Neighborhood Visits

»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer

»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi


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