Pike balls with champagne and nasturtium foam

50 min
- Preparation 50 min

This recipe was specially developed for use with the WMF Vitalis. Of course, any other steamer can also be used. Instead of the "chopper", the mixture can also be prepared in the blender.

Ingredients

2 People

150 g Pike meat, without skin and bones (alternatively pike-perch fillet)
1 Egg yolk
100 g Iced cream
1 Grated nutmeg
15 g Dill
2 Shallots
1 Garlic
2 tbsp. Olive oil
1 tsp. Flour (type 405)
250 ml Champagne
300 ml Fish stock
120 ml Cream
1 Salt
1 Pepper
0.5 Lemon
4 Pinches saffron
80 g Nasturtium, garden cress or watercress
2 tsp. Butter

Preparation

Step 1

Roughly dice the pike meat and freeze for 30 minutes. Meanwhile, pour water into the steamer, line the cooking tray with baking paper and heat until a cooking temperature of 95°C is reached.

g Pike meat, without skin and bones (alternatively pike-perch fillet)

Step 2

Peel the shallots and garlic, dice finely and sauté in olive oil, add the flour and sauté for 1 minute. Deglaze with champagne, stock and cream. Season with salt, pepper and a squeeze of lemon juice, then reduce by 1/3. Divide this sauce between two small pots. Add saffron to one part and blend the other part very finely in a blender with the cress.

Shallots

Garlic

tbsp. Olive oil

tsp. Flour (type 405)

ml Champagne

ml Fish stock

ml Cream

Salt

Pepper

Lemon

Pinches saffron

g Nasturtium, garden cress or watercress

Step 3

Put the frozen fish in the chopper with the egg yolk. Season with salt, pepper and nutmeg, then mix for a few seconds and slowly pour in the ice-cold cream. You should now have a smooth fish paste. Add the chopped dill and blend again for a few seconds.

Egg yolk

g Iced cream

Grated nutmeg

g Dill

Step 4

Gently warm both sauces again, add a teaspoon of cold butter and 50 ml of champagne to each one and whisk vigorously with a stick blender.

Step 5

Gently warm both sauces again, add a teaspoon of cold butter and 50 ml of champagne to each one and whisk vigorously with a stick blender.

ml Champagne

tsp. Butter

Step 6

Divide the quenelles between the plates, pour on the two foams and garnish with a little cress and a few drops of oil.