Pike mousseline with Labrador tea

Ingredients

• 500 g of pike fillets
• 500 g very cold 35% cream
• 10 g fine salt, pepper, and Gorria or Espelette chilli pepper
• Labrador tea

Preparation

1. Pass the cold pike flesh through the meat mincer.
2. Mix the pike flesh again in a food processor with the seasoning and then with the cream to make a mousse.
3. Strain through a sieve to remove any small bones. Set aside in the refrigerator.
4. Brew a Labrador tea.
5. Using a spoon, make small dumplings that you poach in the Labrador tea without boiling for a few minutes.
6. Enjoy these mousselines with a sauce of your choice.