Carve the pike by lifting the fillets carefully, removing the skins and bones. Then cut the cutlets into the fillets, holding the knife flat.
Recover the bones, head and skins (adornments); Drain them in fresh water, break them up, then brown them gently in a little butter and olive oil, without letting them brown. Moisten with 10 cl of white wine, let boil and evaporate, then add the water, the bouquet garni, the carrot and the chopped onion; cook uncovered over low heat for about 18 to 20 minutes, skimming carefully during cooking. Strain this cooking juice through cheesecloth.
Set aside.
In a buttered baking dish, place the pike cutlets, drizzle with a little white wine and finely chopped shallots. Cover with parchment paper, cook in moderate oven for 15 minutes. set aside.
Put the cooking juices on the heat, poach the scallops, previously trimmed, cleaned and cut in half, for two minutes; drain.
Arrange the pike cutlets on the plates; place the scallops on top. Let the cooking juices reduce, to which we add 1 tablespoon of fresh cream, salt, pepper, a knob of butter to winnow.
Coat the cutlets with this sauce, sprinkle with the stripped chervil.
Garnish with asparagus tips, roasted vegetables, small white onions..
This recipe is taken from "Le Grand Jeu de la Cuisine" by Robert Courtine, preface by Raymond Oliver at Larousse in 1980. It hasn't aged an inch!
Recipe created by chef Hubert, the photo was taken at Bistro d'Hubert
