Pike noodle mousse with a salad of cauliflower, enoki mushrooms and summer herbs

Preparation method

1. For the pike noodle mousse, place the pike, eggs, buckwheat and four spices into a Pacojet container, stir and then freeze overnight or until frozen solid. Churn in the Pacojet to make a smooth pike mousse, season with salt and freshly ground black pepper and carefully spoon into a piping bag.

   Technique: Using piping bags

2. Pour the miso stock into a large pan and bring to the boil. Pipe the mousse into the boiling stock to create a long noodle. When cooked, remove with a slotted spoon, place on a plate, cover with cling film and keep warm. Divide into four pieces just before serving.

3. For the salad and vinaigrette, mix the soya sauce, rapeseed oil and mirin together in a small bowl. Add the mushrooms and thinly sliced cauliflower and mix well.

   Technique: Learning to chop: finely chopping celery

4. For the sweetcorn purée, place the sweetcorn into a large pan and add the hot chicken stock. Bring to the boil, turn down the heat and simmer until the volume of chicken stock has reduced by half. Pour into a blender, add salt and freshly ground black pepper and blend until smooth.

5. To serve, decorate four plates with a stripe of the sweetcorn purée. Divide the pike noodle equally among the plates and scatter with the cauliflower and mushroom salad and the chopped herbs. Fill the cafétière with herbs with the hot chicken stock. Infuse for a minute and filter by slowly pushing the filter down. Pour a little of the herb-infused stock over each plate and serve.

Overnight preparation time

30 mins to 1 hour cooking time

Serves 4-6