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Pike Quenelles Recipe
Serves 6
Quenelles are poached fish and egg mounds traditionally made with pike. Ingredients: 2 1/2 lb pike, skinned and boned
1 1/4 cup water
1 1/4 cup all-purpose flour
2 eggs
1 cup butter, unsalted
Salt and fresh ground pepper
4 eggs yolks
1 qt chicken stock, homemade or canned
1 1/2 cup heavy cream
Salt and fresh ground pepper
1/2 cup shredded Parmesan cheese
Instructions: 1. To make quenelles, grind pike in food processor, or use a tamis if you have one. Set aside.
2. Bring water to a boil.
3. Sift in flour & stir until water is absorbed.
4. Keep stirring so that mixture doesn't stick to pan.
5. Remove from heat & beat in 1 egg.
6. Cool mixture, then refrigerate until cold.
7. Remove mixture from refrigerator and blend it in food processor until smooth. This is the panade.
8. Cream butter in small bowl.
9. Put ground pike in bowl that is set inside another bowl of ice.
10. Season with salt and pepper, mix in panade, and gradually add other whole egg and all egg yolks.
11. When blended well, add butter.
12. This can be done in food processor if all ingreds are kept cold.
13. Chill mixture for 30 mins.
14. To make white sauce, place chicken stock in heavy saucepan over medium heat.
15. Bring to simmer, then reduce heat and continue to simmer on low until stock is reduced down to 1 cup liquid, about 45 mins.
16. In large saucepan over medium heat, reduce cream until it begins to thicken, whisking occasionally.
17. whisk thickened cream into stock, adding more or less cream, deepending on desired consistency.
18. Season with salt and pepper to taste.
19. Strain sauce through a fine-mesh sieve, if desired. Makes 2 cups.
20. To assemble dish, shape quenelles by mounding mixture between 2 warmed spoons.
21. Set each quenelle on floured surface.
22. Preheat oven to 400F.
23. Butter baking dish large enough to hold quenelles.
24. In wide saucepan, bring 3 qts water to a boil and poach quenelles for 15 mins with o letting water boil. Drain thoroughly.
25. arrange quenelles in prepared baking dish.
26. Nap quenelles with enough white sauce to cover.
27. Sprinkle with Parmesan.
28. Bake for 15-20 mins, unti cheese browns.
29. Serve 2-3 quenelles per diner.
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