Northern Pike with Choucroute and Juniper Sauce

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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