Pike Soup with Williams Parfum De Vie

Fillet the pike. Sauté the carcasses with olive oil in a large pan, dust with flour and deglaze with white wine. Pour in water and simmer.Cut the root vegetables into thin, short strips and cook until crisp with a dash of vinegar. Strain the pike stock, add the fish pieces and mix with the vegetables. Then add the herbs, season to taste, stir in the saffron and leave to infuse. Cut the celery into thin slices – blanch briefly – and sear on both sides in the oven or in a pan with olive oil. Remove from the oven, sprinkle with Williams Parfum de Vie and serve as an ingredient in the pike soup.Recommended drinks: Williams Parfum de Vie 71 and fresh water.

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