For 8 people

1. 3 1/4 lb fresh pike-perch fillets
2. 1.75 oz butter
3. 1 egg yolk
4. 3 shallots, chives
5. 8 oz double cream
6. 1/4 quart Riesling
7. 1/4 quart fish concentrate

Cut the pike-perch fillets into slices. Sprinkle the bottom of a greased dish with the diced shallots and chives – lay the pike-perch slices on top – add Riesling and clear fish concentrate; poach together 10 minutes in the oven.

Thicken the sauce on the boil mixing in the double cream and add in egg yolk

Place the poached pike-perch fillets in a dish – cover with sauce and glaze in the oven. Decorate round the edges and serve with noodles “à l’Alsacienne”.

Noodles “à l’Alsacienne”

1. 1lb sieved plain flour
2. 1/2 oz salt
3. 4 whole eggs, 4 egg yolks

Beat as for any ordinary pastry mixture; knead once and then knead a second time, leave to settle in a cool spot for a good hour. Cut up into strips.

Recommended Alsace wine : Riesling