Have your fishmonger prepare the pike fillets and discard the skin. Remove all bones. Finely chop the shallots and the mushrooms then moisten with the lemon juice to prevent the mushrooms from darkening. Put 1 tablespoon of butter into a saucepan. When frothing, add the shallots and gently fry over a moderate heat. Do not brown. Then add another tablespoon of butter and the mushrooms. When their water has evaporated, add half of the white wine and the bouquet garni. Boil for 3 minutes. Salt and pepper. Add the crayfish to cook for 5 minutes. Allow to cool, uncovered. Remove the crayfish and keep aside. Arrange the pike fillets in an ovenproof dish. Barely cover with the cooked wine and its seasonings, except the bouquet. If necessary add some of the remaining wine. Marinate for 30 minutes. Bake in a hot oven (400F), covered with a buttered wax paper. As soon as the sauce begins to boil, add the seasoned cream. Shake the dish to distribute the cream. Sprinkle with a tablespoon of bread crumbs. Add a few tablespoons of butter. Put again into a moderate oven (300F). Bake slowly without boiling until beautifully colored, basting from time to time. To serve, decorate the dish with the crayfish.
