• 400g (14oz)  of Pike
• 150g (5oz)  of another white fish with firm flesh
• 375g (13oz)  cream
• 175g (6oz)  Epoisses cheese
•  fish stock powder
•  honey  
•  vinegar 
•  lemon juice
• 3  kiwis
•  salt 
•  ground pepper 
•  For the tomato coulis :
• 20cl (4 fl oz)  tomato juice
• 15g (1 tbsp)  fish stock powder

Mix 175g (6oz) of Epoises cheese with 125 g (4½ oz) cream and 15g (1 tablespoon) dry fish stock.

To make a mousse with the pike and white fish: put these into a mixer bowl add seasoning, mix, then gently add 200g (7oz) cream. Next add the Epoisses cheese, 1 tablespoon honey vinegar (or 2 teaspoons lemon juice), mix again; adjust seasoning to taste.

Peel the 3 kiwis, cut into 3 lengthways, then 3 again to form sticks.

Line the pie dish with cling film, place ¼ of the mousse on the bottom, arrange 2 layers of kiwis, another ¼ of mousse; add another layer of kiwis, a further layer of mousse, 2 more layers of kiwis then finish with the rest of the mousse. Fold over with the cling film then wrap the pie dish in cling film. Place in a bain marie and put this in a pre-heated oven at 200°C (th 6-7). Cook for 1 hour. Leave to cool.

Turn out of the pie dish and pour over the tomato coulis.