Use a blender to make this dish even easier!

Ingredients

• 250g boneless pike meat
• Use the bones from the pike for the fish stock
• 1 egg yolk
• 240ml cream
• 40-50g of butter
• 1 carton of crème fraiche
• 250ml dry white wine
• Some lemon juice
• Some flour
• 2-3 shallots
• 4 young leeks
• 250g of celery
• 2 fresh carrots
• Spices

 

Preparation

Fish stock:

1. Chop the shallots, carrots, leaks and celery into large chunks and fry in some oil and add the chopped fish bones. Mash the vegetables with a potato masher. Cover the contents with white wine and water. Add salt, a bay leaf and crushed peppercorns.
2. Cook for 10-15 minutes and allow to reduce until the desired texture is reached.

The stripped vegetables:

1. Wash the shallots, carrots, leaks and celery.
2. Cut into thin strips of equal size and fry in some butter until ‘al dente’ adding salt and pepper and then remove from heat.

Pike dumplings:

1. Place the cool fish, sea salt, pepper and the juice of 1 lemon into a blender and blend for 30 seconds.
2. Add the cream, egg yolk and 40g of cold butter and blend intensely for 1 minute until smooth.
3. Remove the mix from the blender and push through a sieve in order to remove the fish bones.
4. Using a tablespoon and moist hands, form little pike dumplings and place in the fish stock described above.
5. Allow to simmer for 10-15 minutes.

White wine sauce:

1. Fry the finely chopped shallots in some butter for a few minutes, do not allow the shallots to take on any colour.
2. Add 2 teaspoons of flour.
3. Add the white wine, crème fraiche and a spoonful or two of the fish stock, salt, pepper and some lemon juice and cook for 3-5 minutes.
4. Mix in some cold butter.
5. Do not allow to cook further.

Serving suggestion

Place the ‘al dente’ stripped vegetables in the centre of the plate and place 2/3 dumplings on top of the vegetables and cover generously with white wine sauce.