Pike Soup with Pike Dumplings

For the pike gnocchi, carefully bone the pike fillet and chop very finely. Mix with the grated white bread and stir in curd cheese, crème fraîche and egg white. Season with salt and white pepper. Chill the mixture well. Then chop in a food processor and pass through a fine sieve. In a shallow saucepan, bring salted water to a boil. Using two wet teaspoons, scoop out dumplings from the cold pike mixture, place in gently simmering water and cover with baking paper (serves as a steam barrier). Cook for about 10 minutes. For the soup, reduce the white wine and Noilly Prat by half. Meanwhile, cook carrot cubes briefly until al dente. Whisk egg yolks, some pike stock, salt and white wine reduction in a hot water bath like a hollandaise sauce until foamy. Remove from the water bath and whisk in the cold butter in small flakes. Slowly stir in the remaining hot pike stock and mix in the diced carrots. Loosely fold in whipped cream and season to taste with lemon juice and cayenne pepper. Pour into preheated soup bowls. Put the pike dumplings in and sprinkle with the plucked herbs.

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