BIELMEIER BHG 645 Mode D'emploi page 25

Pike balls
Makes 4 portions:
For the balls:

1 day­old bread role

400 g pike fillet

White of 1 egg

100 g cream

1 tbsp of finely chopped flat­leaf parsley

Salt and pepper

1 tbsp sunflower oil
For the sauce:

1 shallot

1 tbsp butter

2 tsp cornflower

1⁄8 l dry white wine

1⁄8 l fish stock

100 g cream

Salt and pepper

3 tbsp Noilly Prat (dry white vermouth)

1 egg yolk
Slice the bread thinly and place in a bowl . Bring
100 ml of water to the boil and pour it over the
bread slices . Remove all bones from the pike fillet
and cut it into pieces . Put the fish into a mixing
bowl with the egg white, cream and parsley and
make a purée . Season the mixture with salt and
pepper .
Use two teaspoons to shape the mixture into
small balls . Brush the sieve insert (2) with oil and
place the pike balls inside . Pour an equal mixture
of salt water and fish stock into the steaming unit
(8) and cook the boils for approx . 20 minutes until
they are firm to the touch .
Peel and finely chop the shallots for the sauce .
Melt the butter and sautée the shallot until trans­
parent . Add the cornflower, white wine, fish stock
and cream and season the sauce with salt and
pepper . Whisk the Noilly Prat together with the
egg yolk . Bring the sauce to the boil, then bind
it with the egg yolk and thicken by bringing it
almost to the boil . Pour the sauce over the pike
balls .
Tastes great with a wild rice blend .
Salmon-filled monkfish in Chinese cabbage
Makes 4 portions:

8 good­sized leaves of Chinese cabbage

Salt

2 salmon fillets

4 tbsp cream

2 tbsp Noilly Prat (dry white vermouth)

Pepper

Lemon juice

White of 1 egg

4 monkfish fillets
Wash the Chinese cabbage . Fill the steaming unit
(8) with water, add 1 tbsp of salt and heat the
water . Place the Chinese cabbage leaves in the
sieve insert (2), blanch for approx . 5 minutes and
then quench in cold water .
Purée the salmon fillets with the cream, Noilly
Prat, pepper, lemon juice and egg white . Spread
the Chinese cabbage leaves out on a board . Cut
the monkfish fillets in half . Place some of the
salmon filling on each leaf of the Chinese cab­
bage . Place half of a monkfish fillet on top, coat
with another layer of the salmon filling and press
another leaf down on top of the filling . Fasten the
ends of the parcels with wooden skewers .
Grease the sieve insert (2) with oil . Arrange the
parcels inside and cook for approx . 15 – 20 min­
utes . Tastes great with boiled potatoes or potato
puree .
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