Pike Quenelles Recipe - Cooking Index
18 oz | 511g | Pike flesh |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
Ground nutmeg - to taste | ||
7 oz | 198g | Butter |
2 | Eggs | |
2 | Egg yolks | |
9 oz | 255g | Sandwich loaf |
2 cups | 474ml | Raw milk |
3 cups | 711ml | White wine |
1 | Onion | |
1 | Carrot | |
1 | Leek, white section only | |
Parsley - to taste | ||
Thyme - to taste | ||
18 oz | 511g | Fresh fish-bones and fish heads |
Dunk the sandwich loaf in the milk. Put the fish-bones and the fish heads in a saucepan. Cover with 2 cups water and with the wine. Dice the carrot, the onion and the leek. Add them in the saucepan. Finally, add some parsley and some thyme. Bring to a boil.
Cut the pike flesh in small pieces and crush them in a mortar. Add pepper, salt and some nutmeg.
Press the loaf and add the butter (in small pieces) to it. Mix with a fork. Mix the pike flesh and the loaf. Puree in a food processor or food mill. Add the eggs and the yolks. Mix carefully. With a piping bag, make small sticks (3 inches long; 1/2-inch diameter).
Filter the boiling fish soup. Put it in a stew-pan and return to boil, then reduce heat to simmer. Cook the quenelles 10 minutes in it. Drain carefully the quenelles on a linen.
You can serve the quenelles with a Mornay sauce, a Nantua sauce or a mushroom sauce.
This recipe yields 6 servings.
Source:
Publication and Author Unknown - Downloaded from - http://www.ec-lyon.fr/Home.en/Rhone-Alpes/Lyon/Art_de_vivre/Cuisine/Recettes/recipe2.htm
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