Rinse the cooled pike, remove the dorsal fins and gills. Gut the pike from the back. To do this, place the fish with the belly side on the surface and score it 2 cm deep along the right and left sides of the backbone with a sharp kitchen knife. Then carefully scrape the fish flesh from the bones with the kitchen knife towards the belly. (Do not damage the skin of the belly, otherwise the filling will come out later!) 2. Carefully cut through the exposed middle bone at the head end with kitchen scissors. (Caution: Next to the liver is the gall bladder, which must not be damaged, otherwise the fish will taste bitter). At the tail end, cut through the middle bone as well.
Then carefully lift out the entrails, whole if possible. Repeatedly rinse the gutted pike with cold water and dry well. 3.
For the filling, cut the salmon fillet into cubes and place in the freezer for 20 minutes. Then lightly puree the salmon cubes in a hand mixer. Gradually add whipped cream and finely blend. Fold in the crème fraîche. Finely chop the tarragon in a mortar. Season the salmon farce with cayenne, tarragon, salt and nutmeg and leave to cool with the lid closed. To test, cut a dumpling with a teaspoon and place in boiling salted water for 2-3 minutes, check the taste and consistency, and season if necessary.
Clean spinach, remove the hard stalks. Spinach detailed
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