Pike cube in inverted toast
To stuff the pike Season the pike with salt and sugar. Add the eggs, liquid cream, Armagnac and hot melted butter. Sieve and place in a frame or on a rectangular plate. Wait 2 minutes for the filling...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.identitagolose.com.
Ingredients
- 300 g of raw pike
- 12 g of salt
- 12 g of sugar
- 2 eggs
- 70 g of liquid cream
- 1 cl of Armagnac
- 60 g of butter
- 4 thin slices of crisp bread (2 mm thick)
- 50 g of clarified butter
- 300 g of finely chopped carrots
- parsley
- 3 l of cold water
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