Pike Perch Braised in Pinot Noir
In Alsace, light fruity pinot noir is often paired with mild-tasting fish like this European pike perch, a member of the walleye family.
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Cooking tools:
- Roasting pan
- Stove
- Oven
- Aluminum foil
- Spatula
- Serving platter
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Peeler
- Kitchen towel
- Tongs
Ingredients
- 1 (5 1/2-lb.) whole walleye, tilapia, or other firm fish, cleaned
- Salt
- freshly ground black pepper
- 5 tbsp. butter
- 3 small carrots, peeled and thinly sliced
- 3 stalks celery, chopped
- 2 small yellow onions, peeled and chopped
- 3 small leeks, white parts only, washed and sliced
- 1 lb. white mushrooms, trimmed and quartered
- 1 bottle Alsatian pinot noir or other light red wine
- 1 tsp. tomato paste
- 5 bay leaves
- 4 sprigs fresh thyme
- 1⁄2 cup heavy cream
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