Proportions for 4 people  :

Ingredients :

600 G of pike fillet,
2dl of fresh cream,
1 egg white,
3 liters of fish aroma,
400 G of savoy cabbage,
50 G of fresh butter,
1 chopped shallot,
1 dl of ox or hen bouillon.

Preparation of the quenelles :

Put the pike fillets cut into small pieces in a cutter,
Start cutting whilst adding to it the cream and the egg white in the mean time,
Heat the fish bouillon in a pan broad enough to avoid the dumplings from touching each other during cooking,
Make the quenelles using 2 soup spoons,
Poach in the fish aroma.
Let quiver 10 minutes,
Withdraw the casserole and keep warm aside.

Preparation of Savoy cabbage :

Cut the cabbage in fine thin straps, then wash it,
Make the shallot sweat with the butter,
Add the cabbage and wet with the bouillon,
Season slightly,
Cover with a lid and let cook slowly on small fire.

Preparation of the Sauce :

Reduce to half 4 decilitres of fishbouillon until obtaining 2 decilitres of bouillon,
Add 2 decilitres of double cream and reduce again,
Rectify the seasoning.

Dress up the cabbage in the center of the plate using die cut tool of 2 1/2 inches of diameter ,
Put the quenelles on top of the cabbage,
Add a spoon of whipped cream to your sauce and pour around the quenelles.

You can serve the quenelles with some boiled potatoes or Alsatian Noodles.

The Chef suggests you to drink with it and always with moderation a Riesling of Alsace, from Trimbach in Ribeauville.

And Good Appetite !!!