Best Northern Pike With Choucroute And Juniper Sauce Recipes

PICKLED PIKE

Steps:

• Gather all of your ingredients to make your pickled pike recipe. This pike recipe is a 10-day curing process which is in 2 steps.
• Brine for Pickling FishThe first step is to cut the skinned fish fillets into 1-inch pieces. Place fish into a large storage container.
• For each quart of fish add 3/4 cup of plain, table salt.
• Cover with enough white vinegar (about 2 cups per quart) and refrigerate 5 days, stirring each day. The first phase of this curing process is when the fish is soaked in the salt and vinegar for 5 days to dissolve the bones. It is very important to soak the fish for the full 5 days or you will have bones and the fish will not be as tender as you would hope for.
• How to Pickle Fish - Northern PikeAfter the 5 days of soaking the fish, the second phase is to make the pickling solution to store the salt cured pike in. A little sweet with a vinegar tang paired with the pickling spice makes this solution the perfect complement to your 5 day salt brined northern pike.
• Pickling Solution for Pickling FishSolution is enough to cover 1 quarts of fish. Heat 2 cups of white vinegar with 1 1/2 cups of granulated sugar and 2 tablespoons of pickling spice to a boil.
• Set aside and let cool completely.
• How to Pack the Pickle Pike JarAfter the 5 days of soaking the fish in the salt and vinegar solution the third phase is to wash the meat off. Rinse the fish in cold water TWICE!! That's right, 2 times!
• Let stand in cold water each time for ½ hour. Drain all of the water off.
• Slice the onion and the bell pepper into strips.
• Make sure that the brine is completely cooled.
• The fourth phase is to pack the wide mouth jar, making sure to layer each item. Start with a layer of fish.
• Then add a layer of the sliced onions and peppers. Continue to layer until all of the fish is packed in the jar.
• Pour the COLD brine solution over the fish making sure to completely cover everything in the jar.
• Refrigerate at least 5 more days.
• Pickled fish is ready after sitting for 5 days but gets better and better the longer that it is stored in the refrigerator.
• Keep the pickled fish in the refrigerator making sure to keep the fish covered in the pickling solution.

BAKED NORTHERN PIKE RECIPE

Steps:

• Preheat oven to 375 degrees.
• Cut cleaned fish in even pieces. Cover them in the mixture of garlic powder, salt and freshly ground black pepper.
• Spray baking dish lined with foil and sprayed with oil. Place fish pieces in the dish and cover with the mixture of sour cream ,water and oregano.
• Bake for 30 minutes, uncovered.
• Cover baked pike with chopped green onions

ALSATIAN CHOUCROUTE

Steps:

• Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.

NORTHERN PIKE IN WINE SAUCE

Steps:

• Season flour with salt and pepper.
• Roll fish in seasoned flour.
• Heat oil in a large skillet.
• Saute fish and onion until browned on both sides, 4-5 minutes per side.
• Remove fish and keep warm. Leave the onions in the pan.
• Add tomatoes and wine to the onions.
• Cook about 5 minutes.
• Add mushrooms and parsley and cook until heated through, 1-2 minutes.
• Pour sauce over the fish.
• Garnish with more parsley, if desired.

TROUT CHOUCROUTE

Steps:

• Cook bacon in a 10-inch nonreactive heavy skillet over medium-low heat, turning occasionally, until lightly browned but still flexible. Drain on paper towels.
• Pour off all but 2 tablespoons fat from skillet, then cook onion with butter in skillet over medium heat, stirring occasionally, until golden, 10 to 15 minutes. Stir in remaining ingredients, except trout, and 1/8 teaspoon each of salt and pepper and simmer, covered, stirring occasionally, until liquid is absorbed and mixture is tender and lightly browned, 25 to 35 minutes.
• While sauerkraut mixture cooks, put trout, skin sides down, on a work surface. Pat fillets dry and lightly season with salt and pepper, then put a strip of bacon on each. Roll up fillets from wider end, enclosing bacon and securing each with a wooden pick.
• Arrange rolls, wider spiral sides up, on sauerkraut mixture and cover with a round of buttered parchment paper, then with a lid. Cook, covered, over medium heat until fish is just cooked through, 10 to 12 minutes. Discard bay leaf, juniper berries, and wooden picks. Serve trout on sauerkraut.