Fish mousse

Ingredients

• 600 g pike fillet
• 2 egg whites
• Salt
• Pepper
• Lemon juice
• chili powder
• 0.5 l whipping cream
• butter (for the molds)
• 0.25 l dry white wine
• 0.5 l whipping cream
• 200 g fresh spinach (cleaned)
• 1 bundle dill (finely chopped)
• Salt
• Pepper
• Lemon juice

Instructions

1. 1.

   Cut pike into cubes, chill in ice water, then process with egg whites, all seasonings and cream in a food processor to a smooth paste; strain through a sieve. Fill buttered molds with the mixture and cook for about 20 minutes in a bain-marie.

2. 2.

   Reduce wine slightly, then add cream, spinach and dill; cover and simmer for 2 minutes. Season with salt, pepper and lemon juice, blend briefly before serving. Remove the pike cakes from the molds and arrange on top of the green sauce.