Pike Quenelles

Name: Pike Quenelles
Yield: Serves 6
Ingredients: 65 g (2¼ oz/½ cup) grated gruyère cheese; large pinch of ground nutmeg; 400 ml (14 fl oz) milk; 80 ml (2½ fl oz/⅓ cup) thick (double) cream; 40 g (1½ oz/⅓ cup) plain (all-purpose) flour; 50 g (1¾ oz) butter; 1 litre (35 fl oz/4 cups) fish stock; 2 tablespoons finely chopped parsley; 200 ml (7 fl oz) milk; 80 g (2¾ oz/⅔ cup) plain (all-purpose) flour; 2 large eggs, lightly beaten; 150 g (5½ oz) butter, softened and cubed; 2 large egg whites; 200 ml (7 fl oz) thick (double) cream; 450 g (1 lb) pike fillet, bones and skin removed

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

450 g (1 lb) pike fillet, bones and skin removed
2 tablespoons finely chopped p

Side dish
Fish course
Starter
Pescatarian

Method

Pound the fish to a paste using a mortar and pestle, or purée in a food processor. Transfer to a mixing bowl, stirin the parsley, then cover and refrigerate.
Put the milk in a saucepan and bring just to boiling point. Take the pan off the heat and add all the flour. Return to gentle heat and beat in the flour, then take the pan off the heat and