Grenadins of Pike with Sorrel

Ingredients

• Pike escalopes (scallops)
• Clarified butter
• Pike fumet (concentrated fish stock)
• 150 grams Butter
• Velouté of fish (light fish sauce)
• Sorrel purée

Instructions

1. Prepare pike escalopes larded with alternating strips of blanched gherkin and carrot, creating a pattern of contrasting colors.
2. Sear the escalopes briskly in clarified butter until they begin to stiffen. Complete the cooking with a fumet (concentrated fish stock) made from pike trimmings.
3. At the last moment, glaze the escalopes. Arrange them in a crown on the serving plate.
4. Reduce the cooking liquid. Bind it with a Velouté of fish (light fish sauce). Finish the sauce by whisking in 150 grams of butter directly in the cooking vessel.
5. Pour the sauce into the center of the crown. Serve the sorrel purée separately on the side.