Zubereitung

1. 1

   Cut the very cold pike fillet into cubes and purée them with the egg white in a blender to a fine mixture.

2. 2

   Work in the very cold cream a little at a time until you have a smooth mousseline. Season it with salt, nutmeg, lemon zest and the chopped dill and chill the mixture, covered.

3. 3

   Heat the fish stock for poaching in a wide pan until it simmers gently but does not boil vigorously.

4. 4

   Using two moistened tablespoons, shape dumplings, slide them into the stock and poach them just below boiling point; they are done when they float to the top and are white right through rather than translucent inside.

5. 5

   Lift the dumplings out with a slotted spoon and keep them warm, covered.

6. 6

   For the sauce, melt the butter or margarine in a pan, sweat the finely diced shallot until translucent, stir in the tomato purée and let it cook briefly.

7. 7

   Deglaze with the white wine, pour in the fish stock for the sauce and the cream for the sauce and reduce uncovered until velvety.

8. 8

   Season the sauce with salt, pepper and lemon juice, warm the crayfish tails through in it without cooking them and stir in the dill for the sauce. Arrange the dumplings in the sauce.