Recipe courtesy of Andrew Chase

Northern Pike with Choucroute and Juniper Sauce

  • Level: Easy
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Ingredients

FOR THE FISH AND CHOUCROUTE:

3/4 pound fresh sauerkraut, rinsed and squeezed dry

1/4 pound savoy cabbage julienned, blanched and squeezed dry

2 tablespoons peanut oil

4 to 6-ounce fillets pike, skinned and deboned

1/2 cup all purpose flour

2 tablespoons butter, for basting the fish

1/4 cup loosely packed cilantro leaves, cut into chiffonade

Salt and fresh black pepper, to taste

FOR THE SAUCE:

1/2 teaspoon white peppercorns, crushed

1 teaspoon coriander seeds, crushed

1 teaspoon juniper berries, crushed

1/4 cup white wine vinegar

1 1/2 tablespoons sugar

Salt, to taste

1 cup chicken stock

1/2 cup canola oil

Directions

  1. Melt the butter in a heavy bottomed saucepan over a medium high flame and add the sauerkraut and the cabbage. Stir the mixture well, season to taste, and when it is very hot cover and set aside. In a small sauce pot combine the spices and vinegar and bring to a simmer. Remove from the heat, cover and steep for 20 minutes. Strain the vinegar into another small saucepot and add the sugar, salt, chicken stock and canola oil. Heat again until the sugar and salt are dissolved. Emulsify the liquid with a hand held mixer. Incorporate some air into the liquid as you are mixing so that the liquid becomes very frothy. Set aside at room temperature. Once the sauce and the garnishes are prepared, saute the pike. Heat the peanut oil in a saute pan large enough to hold all the fish and dust it lightly with flour. Add the fillets to the pan and cook for 1 minute on the first side. Add the whole butter to the pan and flip the fish over. Baste the fish with the butter for 1 or 2 more minutes until it is done and remove to a paper towel lined plate to drain. Stir the cilantro into the hot choucroute. Place a mound on each plate and top with a piece of fish. Spoon some of the sauce around each fish and dust with a little ground juniper. Serve with boiled potatoes or Fromage Blanc Dumplings (see separate recipe).

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