|Dry white wine||1 Cup (16 tbs)|
|Green onion/Shallot||1 , chopped|
|Shallots/Green onions||1 , chopped|
Wrap the fish in cheesecloth and place in a slow-cooker.
Pour in wine.
Add rest of ingredients.
Cover pot and cook on LOW setting for 2 to 3 hours, or on HIGH setting for 1 to 2 hours.
When pike flakes easily remove from slow-cooker.
Strain poaching liquid into a container, cover, and refrigerate, or use immediately in preparing a sauce.
The pike can be served hot with a sauce, cold with salad greens, or prepared as an aspic.