If you own a good blender, this will be an easy exercise for you.

Ingredients

• 250g pike (filleted)
• Pike bones (for the bouillon).
• 1 egg yolk
• 250ml cream
• 40g–50g butter
• 1 carton crème fraiche,
• 250ml dry white wine
• Lemon juice
• Flour
• 2-3 shallots
• 4 young leek stalks
• 250g celery
• 2 carrots
• Seasoning: salt and pepper

Preparation

The fish stock:

1. In order to achieve a good stock to poach the pike dumpling, sweat the “mirepoix” (chopped shallots, carrots, leek and celery).
2. Add the chopped fish bones to the “mirepoix”.
3. Fill the pan with white wine and a little water.
4. Add a little salt and freshly ground pepper and a bay leaf.
5. Cover and allow to simmer for 10–15 minutes before sieving.
6. After sieving, allow the sauce to simmer at moderate heat until the volume has decreased to the required volume.

The vegetables:

1. Brush the shallots, carrots, leek and celery and wash them then under running water.
2. Cut them into slices of equal size.
3. Sweat them in a little butter and season with salt and pepper.
4. Remove as soon as they are “al dente” and put aside.

The Pike:

1. Place the cooled pike, sea salt, pepper and the juice of a half lemon into the blender.
2. Briefly blend the contents of the blender.
3. Add cream and egg yolk and quickly blend.
4. Add 40g of cold butter and blend until you achieve a smooth, juicy consistency.
5. Remove the contents of the blender and pass it through a fine sieve making sure to get rid of all the fish bones.
6. Using a tablespoon and wet hands mold the pike mixture into oval, smooth pieces in shape of little rugby balls.
7. Poach them in the prepared fish stock and allow to simmer each for approx. 10-15 minutes.
8. Take them out and put them aside.

The white wine sauce:

1. Steam the shallots in butter making sure they don't darken.
2. Add a little flour (2 teaspoons).
3. Allow the fish stock to reduce.
4. Add a dash of white wine and crème fraiche.
5. Check the taste and add a little salt, pepper or, more likely a few drops of lemon juice.
6. Allow to simmer for approx. 3-5 minutes. Ensure that the sauce does not boil.
7. Use a blender to mix a little cold butter into it.

 

Serving suggestion

• Place the strips of vegetables in the middle of the plate.
• Put 2-3 dumplings on top and cover them generously with sauce.