Tom Cook, head chef at Le Pont de le Tour, makes this dish on video here. He recommends using Loch Var salmon, which he describes as the best farmed salmon around (“the closest to wild you can get”). You should be able to source Morteau sausage from a good delicatessen.

Ingredients:

• 500g choucroute (more commonly known as sauerkraut)
• 1 Morteau sausage (approx 350g)
• 10 crushed juniper berries
• 200ml fish or chicken stock (as you prefer)
• 400ml white wine
• 2 bay leaves
• 1 side of salmon or 4 x 200g portions
• 12 chantenay carrots
• ½ bunch parsley

Method:

Start by putting some of the choucroute in the base of an ovenproof pan, then place the Morteau sausage on top and pack the rest of the choucroute on top of and around the sausage so it is completely covered. Add the crushed juniper berries, stock, wine, and bay leaves in an ovenproof pan. Cover with a lid and bring to the boil on the hob then cook slowly in the oven for two hours on 120ºC until tender.

Meanwhile portion your salmon into four fillets (or take your four ready-prepared fillets) and prepare the carrots by taking out the stalk (for this recipe we keep the carrots whole). Pick the parsley leaves and wash in cold water

Once the choucroute is cooked, add the carrots and cook for a further 20 minutes until they are tender, before adding in the parsley.

Start cooking the salmon in a medium-hot pan with olive oil, skin side down, Once the skin has started to brown place it in a oven at 170ºC for about 4 minutes, so it is still pink in the middle.

While the salmon is cooking plate the choucroute and put a couple of slices of the sausage on top with a few carrots around the side. By now your fish should be ready. Place on top of the Morteau and enjoy.