Pike Cake with crayfish

A pure delight for your taste buds! Velvety, unctuous, and elegant — all you need to feast and to delight your guests. For perfect harmony, go for a Chablis Grand Cru!

List of ingredients

Serves 8


Pike cakes
1 kg pike, skinned and deboned
400 g crayfish tails
40 g salt
400 g soft butter
4 whole eggs
4 egg yolks
1L whipped cream
Freshly ground black pepper


Crayfish sauce
Stock vegetables and seasonings (carrot, onions, celery, bay leaf and a few peppercorns)
20 g Cognac
100 g fish stock
100 g white wine
½ L cream
100 g crayfish tails
100 g butter


Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Chablis Grand Cru

The aromatic subtlety of a Chablis Grand Cru complements this pike-based recipe perfectly. Its vibrancy matches the crayfish and brings balance to the cream-based sauce.



Pike cakes :
Mince the pike with the salt (using a food processor is even better).
Add the softened butter, the whole eggs and the yolks. Using a spatula, fold in the whipped cream then the 400 g of crayfish tails.
Divide the pike stuffing in ramekins or put it all in a terrine dish. Bake in a steam oven at 85°C for 30 minutes or place the ramekins in a double boiler and bake at 145°C for 45 minutes. Test with a small knife to monitor cooking.
Leave to cool until ready to unmold, then pan fry the cakes in a little butter for color (they should be crisp on both sides).


Crayfish sauce :
Melt the butter and lightly mash the vegetables. Flambé it all with Cognac.
Add the white wine and let it reduce by a quarter.
Add the fish stock and let it reduce by half.
Add the cream and simmer until you have a creamy consistency.
Strain the sauce, add the crayfish and adjust the seasoning.

Pike Cake with crayfish and Chablis Grand Cru

The author of this recipe

This recipe is from Serge LENOBLE, Chef at l’Auberge La Beursaudière in Nitry.


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