Pike & radish

Discover chef Enzo Duchesne's airy recipe for pike in mousseline, radish in pickles and Jerusalem artichokes in bavaroise.

This recipe by Enzo Duchesne, chef at Le Bourgeon restaurant in Alby-sur-Chéran, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 6
Preparation time: 45 min
Cooking time: 1 h 15
Resting time: 24 h

Ingredients for the pike and radish

For the pike mousseline

300 g pike fillets
300 g full-cream liquid
1 egg white
1 lemon
1 tbsp. pink berries

For the radish pickles

1 bunch radishes
50 g sugar
10 cl white vinegar

For the radish tip emulsion

The tops of the radish bunch
2 shallots
50 g butter
10 cl white wine
40 cl vegetable stock
olive oil

For the Jerusalem artichoke bavaroise

400 g Jerusalem artichokes
100 g liquid crème fraîche
Gelatine leaves

For the dressing

20 g trout roe
salt and pepper

Steps for the pike and radish

Make the radish pickles (the day before): cut the radishes into cubes and place in a jar. Heat the sugar, vinegar and 15 cl water with a little salt and pepper. When boiling, pour the mixture over the radishes, close the jar and leave to marinate for at least 24 h.
Prepare the radish emulsion: chop the shallots and sweat in butter and a little olive oil, then add the coarsely chopped radish tops. Deglaze with white wine, add vegetable stock, season and cook for 45 min. Blend and leave to cool. Just before serving, whisk the emulsion with olive oil.
Make the pike mousseline: cut the pike fillets into pieces, blend with the cream and add the egg white. Strain, season and add lemon zest and chopped pink berries. Steam for 15 min, then leave to cool.
Prepare the Jerusalem artichoke bavaroise: boil the peeled Jerusalem artichokes. Blend to obtain a purée. Weigh the purée and add 1 sheet of gelatine (previously softened in cold water) for every 100g of purée. Leave to cool in the fridge, then whip the cream in a food processor. Incorporate into the Jerusalem artichoke purée, adjust the seasoning and pipe into a piping bag.
Arrange: place a circle of mousseline in the center of the plate, season with fleur de sel and crushed pink berries, add the radish pickles and a teaspoon of trout roe. Arrange the Jerusalem artichoke bavaroise around the mousseline. Blend the leaf emulsion in a hand blender and arrange it around the plate.

For further information

Le Bourgeon, 8 place du Trophée, 74540 Alby-sur-Chéran
12.5/20 in the Livre des 109
Read Gault&Millau's review of Le Bourgeon

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