Butter 4 soufflé moulds and place them in the fridge.
Cut the pike and perch fillets into strips and place them into the freezer for a couple of minutes. Place the cream into the freezer as well. It is crucial to thoroughly cool all the ingredients.
Once the fish are cooled, place them in a blender and add salt and some cooled cream. Blend while gradually adding the cool cream. Continue blending until the mixture is smooth and starts to shine.
Add the whipped cream, tabasco, dry sherry and lemon juice. Salt to taste and divide the mixture into the buttered soufflé moulds. Place the moulds into a baking tray filled with hot water (max. 2 cm of water). Bake in a preheated oven at 180°C for 10 – 12 minutes.
Lightly sauté chopped shallots on melted butter, add white wine, bring to boil and add fish stock. Let it heat up again and add cream. Bring to boil and let simmer for 10 minutes. Foam the sauce using a stick blender, add salt to taste, a pinch of sugar and chopped tarragon.