Carefully debone the well chilled pike fillet and cut into small cubes. Puree in a food processor with cold egg and with slow but constant addition of 400 (!) ml chilled whipped cream until smooth. Pass through a fine sieve. Season with salt and pepper. Boil up chopped shallots with white wine, Noilly-Prat and fish stock. Use a soup spoon to make dumplings from the pike sauce and place them in the sauce. Allow to stand for about 8 minutes and then lift out again. Keep warm. Reduce remaining stock to about one third and pour in remaining whipping cream. Let it boil down again. Season with lemon juice and mix in dill tips. Stir in cold butter, but do not boil again. Blend with a hand blender. Replace pike gnocchi and arrange in deep, warmed plates. Garnish each with a small sprig of dill.
Preparation Tip:
If pike is not available, the fish farce can also be prepared from pike-perch fillet.
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