Pike Quenelles

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


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


  1. 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.
  2. 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