Both variations are delicious.
Simon Metzler prepares a typical dish from Lake Constance for us. He's the head chef and owner of Bürgerbräu, in Überlingen on Lake Constance, in southern Germany.
Lake Constance Pike, prepared two ways
Pike quenelles and fillet, fried on its skin, with vegetables, spätzle and pinot blanc cream sauce.
375 g pike fillet, skinned
125 g heavy cream
1 egg white
75 g cubed, crustless white bread
Dice the fish and mix well with cream, egg white and bread. Make sure all ingredients are well-chilled before preparation. Portion mixture with a spoon and drop the portions into boiling water. Poach for 10 minutes.
Use 100 g of pike fillet per portion. Season with salt and pepper, then fry on the skin side in a pan.
500 g seasonal vegetables, e.g., zucchini, bell peppers, leeks, kohlrabi, celeriac
40 g butter
200 ml vegetable broth
Peel and chop vegetables. Glaze with broth and butter until the broth has almost boiled away completely, and the vegetables have the desired consistency. Season to taste with sea salt, sugar and black pepper.
Fish carcass (whatever is left after fileting the fish)
250 ml Pino blanc
100 g whipped cream
300 g root vegetables
Juice of half a lemon
Make a stock of the fish bones: put the carcass into a large pot and just cover with water. Add chopped root vegetables, season with lemon juice and sale, and allow to gently simmer for 30 minutes. Strain the broth, add the butter and pinot blanc, and reduce. Thicken with whipped cream and serve.
250 g flour
Place all ingredients in a bowl and combine with a cooking spoon until the dough forms bubbles. Scrape small pieces off a board into boiling water. Allow to boil, then rinse with cold water. Lightly coat with a little butter in a pan just before serving.
This recipe comes to us courtesy of Head Chef Simon Metzler of the Hotel Restaurant Bürgerbräu in Überlingen on Lake Constance, in southern Germany.