Pike Quenelles with Sauce Nantua Hollandaise

Directions

1. 1

   Fillet the fish as shown in this reel.

2. 2

   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. 3

   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.

4. 4

   Whisk the egg yolks and vinegar into a smooth sabayon over low-medium heat and gently incorporate the crayfish butter.

5. 5

   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.