Cook the crayfish like crayfish gratin, break it out and place it in the cooled cooking broth. For the pike dumplings, cut the well cooled fish fillet into small cubes and slowly cut (mix) together with the cold, liquid cream and curd into a compact, slightly shiny farce. Season with salt, white pepper and a little lemon juice. Bring the fish stock to the boil and form 12 dumplings with the help of two small coffee spoons and place them in the stock. Keep dipping the spoons in water to prevent the mixture from sticking. Cover with baking paper (serves as a steam barrier) and let stand for about 10 minutes. Meanwhile, reduce white wine with chopped shallots and Noilly Prat to one-third. Strain and pour in about 200 ml fish cooking stock. Add salt and boil down for 5 minutes. Stir in cold butter and crème fraîche and thicken the sauce with it, but do not boil any more. Finally, stir in dill tips. Lift out the dumplings, drain and place in deep warmed plates. Warm the crabs briefly in the cooking broth, but do not boil any more. Place crabs in between, cover with sauce and garnish with caviar and dill sprigs.
Preparation Tip:
Instead of the crabs, poached fish fillets and cooked Heurige potatoes can also be used as a garnish.
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