Mash pike-perch with egg, wild garlic paste and 3 tbsp. whipped cream. Form dumplings from the mixture with a teaspoon and cook at moderate temperature in vegetable soup, remove and keep warm. Cook parsnips and potatoes also in the clear soup until soft. Mash everything together, add wine, season and boil again. Whip the cream and egg yolks and add to the boiling soup, whip up with a hand blender. Because of the risk of coagulation, do not make it now. Arrange the soup with the dumplingsand to taste carrot hearts (carrot pre-cook, cut out) and bring to the table hot.
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