Wash fillets of pike, y bone and lateral lines removed.  Pat dry and season with salt and pepper and a splash of lemon juice.

In a large bowl combine:

2 eggs

1 cup grated fresh Parmesan Cheese

Dust fillets in flour roll in egg wash and coat with

Fresh bread crumbs

Fry fillet pieces in clarified butter until they are golden brown on both sides.  Place fillets in warm oven while you prepare the sauce.

Sauce:

In small saucepan, bring to a boil

2 Cups fish stock (or chicken broth)

While broth is coming to a boil, prepare a simple roux by combining in a small sauté’ pan, simmering and stirring until well blended:

2 tablespoons butter

2 tablespoons flour

Reduce heat and pour the roux slowly into the broth.  When thoroughly mixed, add, a little at a time:

1/4 cup heavy cream

1 tablespoon Dijon mustard

Dill weed ( fresh if available)