Pike Dumpling Ragout

Ingredients

• 500 g pike fillet
• 1 bunch Basil
• 2 eggs (medium size)
• 250 g crème double
• Salt
• white pepper freshly ground
• 20 g dried chanterelles
• 250 g raw lobster claws (12 raw lobster claws)
• 100 g mushrooms
• 1 glass (400 ml) fish stock
• 200 ml heavy cream
• 40 g Butter
• freshly ground pepper
• 3 tbsp white wine

Instructions

1. 1.

   Cube the pike fillet. Rinse the basil, shake dry and pluck the leaves from the stems. Finely chop the leaves. Blend the pike and basil in a blender and transfer the mixture to a bowl. Fill a larger bowl with ice water and place the bowl of pike mixture into it to chill.

2. 2.

   Separate the eggs. Gradually fold the egg whites and crème double into the pike mixture using a wooden spoon. Season with salt and pepper, then refrigerate for 1 hour.

3. 3.

   Soak the chanterelles in lukewarm water. Peel the lobster claws, split them lengthwise and remove the gut. Clean and halve the mushrooms.

4. 4.

   Reduce the fish stock by half. Stir in the cream and simmer until slightly creamy. Heat 10 g butter and sauté the lobster claws for 2–3 minutes. Warm the remaining butter. Sauté the mushrooms over high heat. Squeeze out the chanterelles and mix them into the mushrooms. Cook until most liquid has evaporated, seasoning with salt and pepper.

5. 5.

   Boil salted water for the dumplings. Using two damp teaspoons, scoop pike dumplings from the mixture and drop them into the boiling water; cook for 3 minutes. Remove with a slotted spoon and drain well. Whisk egg yolks with white wine and fold into the non‑boiling cream sauce. Season with salt and pepper. Add the pike dumplings, mushrooms and lobster claws to the sauce and let everything simmer gently. Serve with rice.