The young pike to clean – it is very convenient to make a simple spoon, holding it squarely against the scales and remove it. In this way, the risk of damage to skin is minimal. And-although this dish the skin is not needed-try this method –you'll like it! To separate clean fillet and trimming the tail, head and skin boil. After boiling to remove foam and to cook the broth at the minimum heat for about an hour. If pike steam and fresh, add spices not worth it. A little salt and allow to cool. If the broth came out muddy, you can postpone it to the beaten egg whites. But – if you do not give the broth to boil rapidly, it is possible to do just by straining through a damp cloth.

Fillet skip through Mincer twice through a fine lattice. Weigh 300 g. Add the whipped in a solid foam protein and a little pouring cream about 1 teaspoon to knead the lush mass.

To make the stuffing a couple of big quenelle and stew them in a mixture of broth and dry white wine or champagne. Allow to cool in the same broth.

Frozen squid thaw a little-that you had to remove the insides. Polymerclay carcasses dipped in boiling water with a pinch of salt and a slice of lemon. Bring to re-boil and cook for 1 minute. Allow to cool in the broth until warm, then wash and clean. Leave to dry under the hood.

Soak gelatine according to the instructions in the glass chilled and strained fish stock. Soaked gelatin dissolve in a glass of hot broth, solution drain and keep warm. In a blender to break the dumplings, add the cream cheese and a couple tablespoons of the broth with the gelatin and whisk in the lush mass. Add the chopped dill and some parsley-just the leaves, and spoon the roasted mushrooms. Pepper black pepper and salt to taste.

Through cooking bag to fill the squid with stuffing.

Broth with gelatin season to taste with lemon and red peppers, soy sauce and ginger, stir well, allow to stand warm for 10 minutes, then strain and give a little to thicken.

Chop green onions and sprinkle on the bottom of the Martini glass. Set stuffed squid and pin steadily. Add the side of the sprig of parsley. Gently with a spoon to fill them with the jelly, pouring on top of that the squid was covered with a thin layer of jelly. Put into the refrigerator for freezing.

Serve immediately from the fridge. Goes great with a glass of white wine.