Pike Dumplings

Cut the fish into cubes and purèe in a food processor with 2 ice cubes and 1/2 tsp salt. With the motor running, slowly drizzle in the cream and mix until emulsified. Separate the eggs and add the chopped butter and egg yolks to the food processor and mix until combined. Whip the egg whites until stiff and fold into the fish purée. Season with cayenne, cover and chill for 30 minutes in the refrigerator.

Meanwhile, rinse the spinach thoroughly, trim and blanch in boiling salted water for about 2 minutes. Shock in ice water and drain. Squeeze out excess moisture.

Shape the fish mixture into small quenelles, each using around 2 tablespoons filling. Gently simmer in salted water for about 8 minutes then carefully remove.

To serve, melt the butter and sauté the spinach for 2-3 minutes. Season with salt, pepper and nutmeg.