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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