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Zuurkool stamppot (sauerkraut stew) |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Posted: 24 August 2018 at 10:14 |
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First off, let me say "stew" is not quite the right term for this, but I can't quite put my finger on what it would be in English. Stamppot is a widely used term in Dutch cuisine that refers to a variety of dishes that contain mashed ingredients, usually potatoes though not always. My other thread here Borenkool met worst is another example of stamppot, as is hutspot, which is a lot closer to what Americans know as stew (and coincidentally the origin of the term "hodge podge"). ChrisFlanders also talks about "stoemp" in his Stoemp, potatoes with a high waaw factor post and it is a similar concept, I'm guessing they are pretty much the same just the name being different in Belgium. Secondly, let me also say that I've never actually had this dish, as mom was not a fan of it, so this is mostly gleaned from internet sources. Like most "home style" cooking everyone has their own recipe and there's no right way or wrong way to do this, below is just one example. I chose a recipe with Salmon as it sounds rather good to me, but more traditionally this would be sausage (seems like just about every stamppot recipe calls for sausage). If you want a more traditional recipe, this one looks good to me. Zuurkoolstamppot met zalm (Sauerkraut stamppot with salmon)
Prepare the sauerkraut Start by letting the sauerkraut drain in a colander or fine mesh sieve. Chop the onion and garlic and fry half of each in a pan with some of the butter until translucent. Add the sauerkraut and stir well. Add one glass of wine along with the bay leaf and a dash of pepper. Heat over low heat for about twenty minutes until the sauerkraut is al dente. Prepare the salmon and sauce Season the salmon filet lightly with salt and pepper Heat the rest of the butter in a pan and fry the salmon until done, about 5 minutes on each side. Do not over cook or it will be dry. Set the salmon aside. Saute the remaining garlic and onion in the pan, then add the second glass of wine and reduce until about a tablespoon remains. Strain the solids out of the reduction and add the creme fresh and bring to a slight boil. When the sauce starts to bind it is ready, season to taste with salt and pepper. Presentation Place a helping of sauerkraut on a plate, top with a portion of salmon and spoon the sauce over top. (note, not my picture) |
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Mike - this looks great and I'm glad that you posted it. I can easily see this being served on one of those winter evenings, when everything is grey outside and good food warms the soul.
The photo with the salmon looks great - I got to thinking that making this with smoked salmon might knock it out of the park! Either way - very nice! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I got to thinking that embedded links often "die' as servers change etc., so I decided to go ahead and "grab" the recipe that Mike refers to above, with credit going back to that source. Here it is, along with some notes and a photo - and it does look good!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Pitrow, This looks wonderful ! And I do agree it would be a wonderful autumn / winter warm up .. Though our autumns ( Indian Summers ) are still quite warm up until mid November and sometimes later November .. Then we get hit with more seasonal climate .. I think some fresh wild trout (coral type flesh ) would be absolutely a Marvel with the kraut too !! Wild fresh salmon is quite costly due to the reduced amounts coming from Alaska to Spain or from Scotland .. Ranges from 18 Euros - 21 Euros a Kilo now .. Have a lovely summer ..
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Thanks Margi. I think trout would be great with this as it's very close to salmon. At least the trout we have here are. As for the salmon prices, you're not too far off from here. At the current conversion rate that works out to about $10/lb. For whole salmon we pay anywhere from $6/lb (about 11.50 Euro/kilo) for farm raised Atlantic salmon up to almost $20/lb (38.25 Euro/kilo) for Alaskan Copper River salmon. It's even more expensive for fillets or steaks. And I'm within 30 minutes of some very prime salmon runs, and it's still that expensive.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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