Doré Jaune Recipe
walleye, Champagne choucroute, English peas, salted grapes, verjus
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Ingredients
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Fish
Choucroute
Peas and Grapes
Seasoning
Method
Cooking Walleye
- 1
Preparing Choucroute
- 2
Cook the Choucroute
In a pot, combine sauerkraut, Champagne, bay leaves, and thyme. Bring to a simmer, cover, and cook for about 20 minutes until flavors meld.
Preparing Peas and Grapes
- 3
Sauté Peas
In a separate pan, add the English peas and a splash of water. Cook over medium heat until tender, about 5 minutes. Add salted grapes and verjus, and toss to combine.
Plating
- 4
Serve the Dish
On a plate, place a mound of choucroute, top with the seared walleye, and arrange the sautéed peas and grapes on the side. Drizzle any remaining juices over the top.
