Cut pike meat into cubes and marinate with salt, pepper, nutmeg, cayenne pepper, Pernod and Noilly Prat. Refrigerate for approx. 1 hour. Then briefly chop, add eggs and chop again. Then gradually cut in half of the whipped cream. Refrigerate the farce again and let it rest for a while. Then strain through a sieve and add the remaining whipped cream over ice. Refrigerate. Boil the crayfish and break them out. Set the meat aside. Crush the shells and fry them in olive oil, add the shallots and deglaze with cognac. Then add the whipping cream and bring to the boil briefly. Reduce the sauce and season with cayenne, salt and pepper. Allow the sauce to cool completely and incorporate into the pike sauce. At the end, add the crayfish meat and mix. Use a piping bag without a nozzle to pipe small sausages from this mixture. Poach in fish stock or lightly salted water and let cool. Fry in clarified butter. Soak beluga lentils (4 hours) and cook in salted water until al dente. Sauté shallots and diced vegetables in butter and deglaze with balsamic vinegar. Then pour in vegetable stock and simmer until slightly thickened. Season with salt and pepper from the mill. Arrange the sausages on the lentils and garnish with fried onions or roasted shallots.
Preparation Tip:
To make a fish farce, you need a professional "cutter", i.e. an appropriate device that "cuts" the pieces of fish with a rotating knife. It may also be possible to use a stand mixer or similar device with a sharp knife (if necessary, chop the fish in portions).
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