Matelote of the Pike with Spring Vegetables and Chervil Sauce

An asparagus recipe for gourmets:

Remove bones from the pike and cut into even 3-4 cm long pieces. Season with salt and pepper and lightly flour.

Fry in a large casserole until golden brown. Finely dice shallots and slice garlic. Add both to the fish form and sauté until translucent. Dust with flour and deglaze with half of the Riesling and half of the chicken stock. (The remaining wine and stock will be used later to make up the mixture).

Once the pike is cooked, add the liquid whipped cream to the stock, let it bubble up, add the chopped chervil and season with salt and pepper. Just before serving, fold in the whipped cream to bind it.

Cook the new potatoes in salted water and remove the skin. Rinse the remaining vegetables, clean them and cut them into evenly sized pieces. Cook the vegetables in order in a little vegetable stock or possibly salted water until soft, according to cooking times: first the carrots, then the asparagus spears, followed by the icicles and finally the spring onions.

Dressing:

Place the pike pieces with plenty of sauce in deep plates, then evenly distribute the vegetables over the dish. Bring the new earth apples to the table separately. Garnish with a little chervil

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