Instructions

Start with the white wine sauce

1. Chop the shallots and sauté over medium heat; the onions should sweat and not get any color. 

2. Add bay leaves, wine and the stock cube. 

3. Let it boil and reduce until half remains. 

4. Pour in the cream, let it boil for 10 minutes. 

5. Remove the bay leaf. 

6. Mix the sauce with a hand blender. 

7. Thicken the sauce with cornstarch. 

8. Season with salt and white pepper. 

The Pike

1. Apply rub to the fish and place in a grill net. 

2. Peel the potatoes and boil in lightly salted water with dill. 

3. Light the grill 

4. When the potatoes are ready, make mashed potatoes with butter, cream, salt, white pepper and finely chopped dill. 

5. Set aside with the lid on. 

6. Grill the fish on a medium-high temperature on the grill until nicely browned.
7. It's thin so it goes quickly.
8. First, add a layer of white wine sauce, then top with the mashed potatoes and fish.
9. Top with a little dill.