How to make: stone bass with sauerkraut and Toulouse sausage

By Daniel Woolfson

- Last updated on GMT

Stone bass: dish fuses meaty and seafood flavours
Stone bass: dish fuses meaty and seafood flavours

Related tags: Vinegar

This dish, served up at Cheshire Cat Pubs sites, is delicious and deceptively simple. 

(Serves 2)


  • 2 stone bass fillets, approx 200g each
  • 300g onions
  • 20ml balsamic vinegar
  • ½ white cabbage
  • 75g pork fat
  • 50ml white wine
  • 50ml white wine vinegar
  • 300g Toulouse sausage
  • 150g Brussels sprouts
  • 75g butter
  • Salt
  • Sugar
  • Pepper
  • Olive oil to finish


For the onion sauce, caramelise onions with butter and a pinch of salt and sugar, deglaze with 20ml balsamic vinegar, cook thoroughly then add cream and blend.

Shred half a white cabbage and sweat it down with the pork fat. Deglaze the pan with the white wine and white wine vinegar, then cook off the alcohol.

Meanwhile, slice the Toulouse sausage and oven roast it in butter. Prepare the sprouts and roast with butter – retain some of the sprout leaves for garnish.

Season the stone bass fillets with salt and pepper and pan roast with butter.

To serve, place stone bass on sauerkraut with Toulouse sausage and sprouts, garnish with sprout leaves dressed in olive oil and serve the onion sauce on the side.

And to drink?

Beer sommelier Jane Peyton recommends pairing this dish with:

Beer:​ Wild Goose Chase by Wild Beer Co: "It is tart, fruity and well hopped. There is a lot of flavour in this dish and different textures – the acidity of the beer lifts the richness and the hops cut through the texture."

Cider:​ Traditional Cider by Oliver’s Cider & Perry: "Cider is apple wine – this one from Oliver’s is dry and still, with acidity and tannins and excellent with food."

Related topics: Menu Ideas

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