1 The evening before, heat your cream then add your lemongrass stalks, salt and pepper, turn off the heat and cover, let cool down this way then transfer your cream to the fridge.
2 Boil 3 liters (3.2 qt) of salted water with thyme and bay leaf + your tablespoon of turmeric then at boiling point pour in your potato slices, cook for 12 minutes then turn off the heat and keep covered.
3 In your blender, pour your pike-perch flesh, the cream, and the 4 eggs, salt and pepper then add the melted butter, transfer to a bowl and into the fridge for 30 minutes.
4 Boil 3 liters (3.2 qt) of water then at boiling point using a spoon immerse your quenelles which will be cooked when they turn over.
5 Then arrange them on your very hot plates and your drained potatoes around them.
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