Combine 1000 g water, 50 g carrot, 50 g leek, 2 g thyme, and 1 g bay leaf in a pot to create a court-bouillon.
Poach 600 g pike fillets in the simmering court-bouillon for 8 to 10 minutes until opaque and cooked through.
Sweat 50 g minced shallots in a saucepan until translucent without browning.
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