Côte de Baleine avec Choucroute

Take a trip to your regional seaside resorts and look for freshly beached whales. Make sure that they are still in a state fit for human comsumption. Take a generous cut just above the midriff and make sure to keep the rib bone on the cut.

Get a big frying pan and sear the cutlet on both sides until appetizingly browned. Transfer to oven at 180 deg C for 12 hours.

In the meantime prepare the sauerkraut with chopped onions, juniper berries, bay leaves, salt and pepper. Let simmer with a shot of Riesling d’Alsace for approx. 45 min. Season to taste and serve with the whale chop. Serve parsley-sprinkled steamed potatoes as a side dish.

A large glass of cod liver oil goes nicely with this!

Always enjoy!

Your Revered Chef

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