Sauerkraut with Fish in Cream Sauce
Ingredients
- 3 tbsp. extra-virgin olive oil
- 1 (¼-lb.) piece smoked bacon, cut into ½” cubes
- 4 shallots, finely chopped
- 1 tsp. finely chopped thyme leaves
- ½ tsp. cumin seeds
- 2 pods star anise
- 1 bay leaf
- ½ lb. raw Sauerkraut, drained and rinsed
- 1¼ cups white wine, preferably dry riesling
- Kosher salt and freshly ground black pepper, to taste
- 2 (6-8-oz.) boneless skin-on trout filets
- ¼ cups flour, sifted
- 4 tbsp. unsalted butter
- ½ cups heavy cream
- Chervil leaves, for garnish (optional)
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