Northern Pike with Choucroute and Juniper Sauce

Northern Pike with Choucroute and Juniper Sauce

Northern Pike with Choucroute and Juniper Sauce


Serves 8

Details
  • Servings:   8
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • central europe
Ingredients
  • 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
  • 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
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