pike quenelles

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Cooking receipe to make pike quenelles under category General Recipes. You may find some video clips related to this receipe below.

pike quenelles

Quenelles de brochet

The panade

250ml milk

25g butter

a pinch of salt

85g sifted flour

1 egg

The mousse mixture:

320g pike fillets skinned

200g butter melted and cooled but not hardened

4 whole eggs

3 egg whites

lOOml double cream

a pinch of nutmeg

salt and freshly ground white pepper

flour for dusting

60g clarified butter

Sauce Normande (covered previously)

Put the milk butter and salt in a saucepan and bring to the boil

Take the pan off the heat and beat in the sifted flour with a spatula mixing well to prevent lumps from forming

Add the egg and return the pan to the heat to dry out the panade stirring continuously for 1 minute

You should have about 220g of the panade

Transfer it to a bowl and cover with cling film to prevent a skin from forming

When it is cold refrigerate it for 12 hours

Puree the pike fillets in a food processor then rub through a fine metal sieve

Fold in the chilled panade with a spatula and again rub the mixture through the sieve

The next stage can be done in a bowl with a spatula or in an electric mixer fitted with a plastic blade

At low speed mix in the cooled melted butter taking care not to add any milky deposits from the bottom of the pan

Add the whole eggs one at a time then the whites working the mixture continuously

Stir in the cream and nutmeg and season with salt and 5g/ teaspoon white pepper

Increase the speed and beat the mixture more rapidly fpr 23 minutes until smooth Transfer it to a tray or shallow dish cover with clingfilm and chill for 67 hours

Fill a large shallow pan with lightly salted water and bring to a gentle simmer

Divide the chilled quenelle mixture into 10

On a lightly floured marble or wooden surface roll each piece into a large oval or sausage shape and poach immediately in the simmering water for 67 minutes until just firm turning them over very gently after 34 minutes

Lift out the quenelles with a slotted spoon and plunge into a bowl of iced water

When they are cold drain them and carefully pat dry

Place on a dish cover with clingfilm and refrigerate until you are ready to cook them (they will keep for 2 or 3 days)

Preheat the oven to gas 4 180C (350F) and a salamander or grill to very hot

Heat the Sauce Normande until very hot but not boiling

Brush the gratin dishes with clarified butter arrange a quenelle on each plate and cook in the oven for 1012 minutes until the quenelles have increased their volume by about one third.

Immediately coat them with hot sauce and place under a salamander or very hot grill for about I minute until they have a beautiful light golden glaze

Serve immediately

Notes

If you wish to make additions cut some crayllsll tails and mushroom caps into large diee cook them and scatter them around the quenelles just before glazing them

serves 10

prepartaiton time 1 1/2 hours

plus 67 hours chilling

cooking time 1012 minutes

equipment : food processor

10 gratin dishes

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