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Pike cube in inverted toast

Emmanuel Renaut

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.