This unexpected salmon preparation borrows flavors from Alsace. The usual partner for choucroute is a medley of pork meat sausages, but the oceany flavor of the best wild salmon works surprisingly well. The tart sauerkraut and spicy Gewürztraminer balance the richness of the fish. Juniper berries lend a distinct perfume. Needless to say, the perfect wine for this dish is the one that you used to make the sauce.
At Bayona, we use plain bread crumbs for this dish. But for a little more texture, try panko, Japanese bread crumbs (available at specialty markets and many grocery stores).
Beurre blancs, or butter sauces, are known for breaking. Luckily it’s a cinch to repair them. To fix a broken beurre blanc, skim the butter off the top and reserve the separated part of the sauce. In a small clean saucepan, heat 1 tablespoon of water to a simmer and whisk in the reserved sauce. Over a very gentle heat, whisk in the butter, a bit at a time, and the reserved sauce base should pull together.
