Lemon Grass Essence with Savoy Cabbage Balls

Lemon grass essence: The poulard leg meat (without skin) through a meat grinder. Clean, rinse and chop the leek. Clean, rinse and coarsely chop the lemongrass. Mix the poulard meat, leek cubes and lemongrass with lime zest and juice, thyme, peppercorns, coriander, egg white and fleur de sel. Bring the clarified meat to a boil in a saucepan with the ice-cold chicken stock, stirring gently, and simmer at a low temperature for about

30 minutes. Do not stir again during this process.

Pour the lemongrass essence through a clean cloth. Place the savoy cabbage balls in dessert bowls or soup plates and pour the lemongrass essence over them, perhaps garnish with coriander leaves.

Savoy cabbage balls: Rinse the pike-perch fillet, rub dry, cut into very small, fine cubes and mix with salt, thyme leaves, whipping cream, pepper and chili. Clean the leek and carrot, rinse or peel, cut into fine cubes and mix into the pike-perch. Rinse the savoy cabbage leaves and remove the stalk. Blanch the leaves briefly in enough boiling salted water, rinse, rub dry and pound tender flat. Rinse the crab tails and rub dry.

In a small soup ladle about 4 inches in diameter, place a savoy cabbage leaf and press in two tablespoons of the pike-perch mixture. Place a shrimp on top, season with salt and cover with a little pike-perch mixture. The savoy cabbage bla

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