Roast Pike With Piquant Herb Butter Recipes

NORTHERN PIKE WITH CHOUCROUTE AND JUNIPER SAUCE

Steps:

• 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).

BAKED NORTHERN PIKE

Steps:

• Preheat oven to 350 degrees.
• Melt butter; pour in a 9x13 inch cake pan.
• (For easy cleaning, line pan with aluminum foil.) Place fillets in the butter; season with salt and pepper.
• Slice onions and green peppers and place over fillets.
• Sprinkle 2 teaspoons of lemon juice over fillets.
• Cover the fillets with the 6-8 strips of bacon.
• Bake at 350 degrees for approximately 25 minutes.