1 pike of 1 kg, cleaned and coarsely chopped
50 g butter
200 g mushrooms cut in thin slices
2 egg yolks
200 ml heavy cream
Salt and pepper
Slightly flour the pieces of fish.
Melt the butter in a saucepan. Once it reaches a pale golden color, take out the fish and sauté until evenly browned.
Add the mushrooms, season and cook over low heat for 20 minutes.
To prepare the sauce, whisk the eggs yolks with the cream and a pinch of salt in a bowl.
Remove the pan from the stove and pour sauce over the fish and heat on low heat.
Transfer the fish to a serving source, pour the Blanquette and serve.