Fillets the pike carefully, removing the skin and bones. Cut the fillets into cutlets, keeping the knife flat against the surface.
Collect the bones, head, and trimmings; rinse under cold water, chop roughly, then gently brown in a mix of butter and olive oil without coloring. Deglaze with 10 cl white wine, reduce, then add water, bouquet garni, sliced carrot, and chopped onion. Simmer uncovered over low heat for 18-20 minutes, skimming as needed. Strain through cheesecloth and reserve.
In a buttered baking dish, arrange the pike cutlets, drizzle with remaining white wine and finely chopped shallots. Cover with parchment paper and bake in a moderate oven for 15 minutes. Keep warm.
Reheat the reserved stock, poach the cleaned and halved scallops for 2 minutes; drain.
Plate the pike cutlets and top with scallops. Reduce the stock, enrich with 1 tablespoon cream, season with salt and pepper, and mount with a knob of butter.
Coat the cutlets with this sauce and garnish with stripped chervil. Serve with asparagus tips, roasted vegetables, and pearl onions.
This exquisite recipe is adapted from Le Grand Jeu de la Cuisine by Robert Courtine (preface by Raymond Oliver, Larousse 1980)—a true culinary gem that remains timeless. Created by chef Hubert; photo from Bistro d'Hubert.
