Prawn and Mushroom Stew with Pike Dumplings
- 500 grams Pike fillet
- 1 bunch Basil
- 2 medium eggs
- 250 grams Double cream
- white freshly ground pepper
- 20 grams dried Morel
- 12 raw King prawn (about 250 grams)
- 100 grams button Mushroom
- 1 jar (400 ml) fish stock
- 200 milliliters Whipped cream
- 40 grams butter
- freshly ground pepper
- 3 tablespoons white wine
For the pike dumplings, cut pike fillets into cubes. Rinse basil, shake dry, pluck leaves and chop finely. Puree pike fillets and basil in a blender and set mixture over a cold-water bath to cool.
Separate eggs, reserving yolks. Beat egg whites with double cream. Using a blender, gradually mix egg mixture into ground pike mixture using a blender. Season pike mixture with salt and white pepper and refrigerate for about 1 hour.
Soak morels in lukewarm water. Peel prawns, halve lengthwise and remove veins. Scrub and halve button mushrooms.
For the sauce, boil fish stock to reduce by half, stir in cream and simmer to thicken slightly. For the stew, heat 10 grams (approximately 2 teaspoons) butter and sauté prawns for 2-3 minutes. Heat remaining butter and sauté button mushrooms over high heat. Drain morels, mix with button mushrooms and sauté until most of the liquid cooks away. Season mushroom mixture with salt and pepper.
Boil a pot of salted water to cook pike dumplings. Form pike mixture into dumplings with two moistened teaspoons and cook in the salted water for about 3 minutes. Remove dumplings from water with a slotted spoon and drain well. Stir egg yolks and white wine into sauce, season with salt and pepper and stir in pike dumplings, mushroom mixture and prawns. Briefly simmer stew over low heat. Serve stew with rice, if desired.