Summary

Ingredients

• 250 g pike, fresh without bones
• 200 ml cream
• 20 ml sherry, dry
• 0.5 teaspoon ½ lemon juice
• Salt, Tabasco
• 250 ml fish stock
• 150 g cream
• 60 ml wine, white, dry
• 1 ½ teaspoon flour and butter
• 1 bunch herbs, for green sauce (available as a ready-made mixture in the vegetable trade)
• 20 g butter
• 0.5 teaspoon ½ lemon juice
• Salt and pepper, whiter
• 24 small potatoes, carved into shape
• 1 sprig thyme
• 1 rosemary
• 1 pinch saffron powder or a few threads saffron
• Balsamic vinegar

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Instructions

1. Pike dumplings: Roughly dice the pike meat. Freeze the cream and pike separately in the frozen food. First process the pike meat in the moulinette or a cutter into a farce and then gradually work in the ice-cold cream so that a shiny, compact mass is created. Strain the mixture through a sieve and keep it cold, finely season with sherry, lemon juice, salt and Tabasco. (If you are quite sure that you have caught all the bones, you can save yourself the “straining”). Cook a test dumpling.
2. Cut the dumplings with two tablespoons and let them cook for 12 minutes in a broth of salted water, a dash of white balsamic vinegar and a sprig of thyme.
3. Green sauce: simmer the fish stock, cream, white wine and flour butter for 5 minutes. Wash the herbs, shake dry, pluck from the stems and roughly chop. Puree with the fish sauce and butter with a hand blender. Season to taste with lemon, salt and pepper. Keep warm.
4. Saffron potatoes: carve the potatoes into thick potatoes, cook them in salted boiling water with the spices. Toss in a little butter.
5. For further decoration, you can scratch cocktail tomatoes (with a stem!) Crosswise on the side opposite the stem, scald briefly and peel off the skin in the direction of the stem so that it looks like a petal. The tomatoes can be prepared, just toss to serve briefly in a little water with a little butter.