Guglielmo Paolucci
Pizza Expressby Giuseppe Giordano
Dall'Italia I Winklerhotels e lo chef che “parla” con i piatti
To stuff the pike 300 g of raw pike 12 g of salt 12 g of sugar 2 eggs 70 g of liquid cream 1 cl of Armagnac 60 g of butter 4 thin slices of crisp bread (2 mm thick) 50 g of clarified butter For the vegetable stock 300 g of finely chopped carrots parsley 3 l of cold water
To stuff the pike Season the pike with salt and sugar. Add the eggs, liquid cream, Armagnac and hot melted butter. Sieve and place in a frame or on a rectangular plate. Wait 2 minutes for the filling to bind. Filter through a Chinoise sieve. Section some of the filling on a chopping board, making it into a square shape with the help of a cutter. Place it on a plate and steam at 80 °C for 15 minutes. Cool. Cut out rectangles of bread and filling of the same size. Place the filling on the bread and fry with the clarified butter in a non-stick pan until golden. Place in a hot oven (90 °C).
For the vegetable stock Bring the water to the boil, cook the carrots for 20 minutes, cover and leave in infusion for 30 minutes.
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