Matelote of Pike à la Bernoise

Ingredients

• 1 small pike
• court-bouillon with champagne
• soft roes
• mushrooms
• truffles
• croûtons
• clarified butter

Instructions

1. Cut a small pike or two fine brochetons into sections.
2. Cook them in a strongly aromatised champagne court-bouillon.
3. Strain and reduce the court-bouillon and prepare the sauce from it according to the « à la Marinière » method.
4. Garnish with poached soft roes, mushrooms and slices of truffle.
5. Add heart-shaped croûtons fried in clarified butter.