- 4 portions of 40 g of Pike fillet
- 20 cl Verjus Kox
- 50 g caster sugar
- 14 g of fine salt
- 8 gelatine leaves
1. Roll up the pike fillet portions in cling film and immerse them in water at 60 degrees for 30 minutes.
2. Heat the "verjus" and then add the sugar and salt.
3. Soak the gelatine leaves in cold water and then add them to the hot verjus. Arrange the pike fillets in the bottom of the previously selected moulds and pour the verjuice just warm.
4.Set aside in the fridge overnight then unmould and arrange on a white plate.
Recipe : Julien Lucas, Chef & Manager of the Restaurant " La Villa de Camille et Julien " in Pulvermuhle, Luxembourg.
Picture : ©Villa de Camille et Julien