Pike Dumplings with Cream Sauce and Spinach

For the pike dumplings: Dice the fillets coarsely and puree with 2 ice cubes and 1/2 teaspoon of salt, while pouring in the cream. Cube the softened butter. Separate the eggs. Beat the butter with the egg yolks and mix into the puree. Beat the egg whites until very stiff and fold into the fish mixture. Season with cayenne and refrigerate covered for at least 30 minutes.

For the spinach: Rinse the spinach thoroughly, then blanch in boiling salted water for about 2 minutes. Drain on a sieve.

Simmer some salted water. Submerge the fish puree in 2-tablespoon heaps. Cook the dumplings for about 8 minutes and carefully remove with a slotted spoon.

Let some butter foam in a small pan. Cook the well-drained spinach for a few minutes and season with salt, pepper and nutmeg.

For the sauce: Boil the fish stock with the cream and the lemon zest. Add the ice-cold butter and whisk.