Seafood sauerkraut - La Tonnelle Hotel

Ingredients

• 1 kilo cooked sauerkraut
• 300 g salmon fillets
• 300 g julienne fillets or other white fish
• 2 haddock fillets or other smoked fish
• 1 clove of garlic
• 1 liter of Spanish mussels
• 300 g of prawns
• 18 langoustines
• ½ liter of riesling
• 250 gr of sweet butter
• 25 cl of fresh cream
• 18 medium-sized potatoes
• ½ liter of milk
• Shallots
• Thyme
• Laurier
• Salt
• Ground pepper
• Peanut oil
• Chive