The fillets are cut and seasoned with salt and pepper. For the wine batter, separate the egg yolks and whites and place in two separate bowls. Mix egg yolks with a dash of wine and a little Parfum de Vie, season with salt, pepper and plenty of lavender flowers, add flour and beat with a mixer until foamy. Beat egg whites until stiff, fold into the mixture with the egg yolks or mix very briefly with the blender. Pull the seasoned pike fillets (without turning them in flour) through the wine dough and fry them in oil at not too high heat. When the fillets are nicely browned, remove from the pan and drain on kitchen paper – dust with orange blossom Parfum de Vie and set at the dining table.drink recommendation: Pinot Blanc, Pinot Gris.