Pike

BIN: Esox lucius
FR: Grand brochet
GER: Hecht
IT: Luccio
ESP: Lucio europeo
CRO-SRB: Štuka
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Ingredients (Serves 4):

Quenelles:
430g pike fillets
75g eggs
75g egg whites
10g salt
200g crème fraîche
125g butter

Sauce Nantua Hollandaise:
1.5kg crayfish
500g butter
4 egg yolks
40ml white wine vinegar
Fresh dill

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Recipe:

1. Fillet the fish as shown in this reel.

2. Pike dumplings: whisk the wet ingredients into a smooth liquid and combine with the filleted fish. Freeze for 24 hours. Blitz in a blender and pass through a sieve if necessary. Pipe the fish forcemeat into silicone moulds and steam at 160C for 10 minutes.

3. Sauce Nantua: poach the crayfish for 3-4 minutes, then separate the tail meat. Foam up the butter and add the crayfish carcasses. Infuse over low heat for 1 hour. Blend the crayfish butter mix into a paste, reheat and strain, obtaining a delicious crayfish flavoured butter.
Whisk the egg yolks and vinegar into a smooth sabayon over low-medium heat and gently incorporate the crayfish butter.

4. Finish: generously spoon the sauce Nantua hollandaise over the pike quenelles and place under the grill until nicely coloured. Dress with warm crayfish tails and fresh dill. Enjoy!