Steamed pike perch pudding

This classic preparation method for pike perch is a must in every chef's repertoire. The low temperature will result in a fine texture, while the cream and egg whites will make the dish light and airy.

Steamed pike perch pudding

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pike perch fillet, skin removed






egg whites, 100g






salt, pepper and butter

Preparation method

  • Put the pike perch in a food processor with the cognac and blend into a smooth mixture. Pass through a fine-meshed sieve.
  • Chill the farce on ice.
  • Beat the cream, but stop before peaks start to form.
  • Beat the egg white into stiff peaks in a degreased bowl.
  • Season the farce to taste and gently fold in the cream and the egg whites.
  • Fill little buttered timbales with the farce up to two-thirds.
  • Cook au bain-marie in a combi-steamer at 72°C until done.

Serving suggestions

  • As a hot starter with Nantua sauce (made from crayfish).
  • As a hot starter with a foamy lobster or langoustine soup.
  • As part of a composition with a selection of fish, shellfish or crustacean components.

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