Quenelles de Brochet

Name: Quenelles de Brochet
Yield: Serves 6 to 8
Cuisine: American
Ingredients: salt; 4 ounces/110 ml milk; 2 eggs, separated (yolks and whites); 2 ounces/56 g butter; 2 ounces/56 g flour; 2 ounces/56 g tomato paste; 1 tbsp/14 g flour; 1 ounce/28 ml Cognac; pepper; 2 tbsp/28 ml salad oil; 1 lb/450 g crawfish; 1 small onion, thinly sliced; 4 ounces/110 ml white wine; 4 ounces/110 ml water; salt and pepper; 4 ounces/110 ml heavy cream; 5 lb/2.2 kg pike, bones and skin removed

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

A quenelle is like a dumpling. This is basically a French version of gefilte fish. But better. Brochet is French for pike.

Ingredients

For the Quenelles

salt
4 ounces/110 ml milk
2

Americas
Europe
United States
France
Fish course
Pescatarian
New York
Mediterranean

Method

This can be a tricky recipe, but it’s well worth it. Just take it slow. One thing at a time. Get your mise en place together at your own pace, and the service part will be fun and easy.

Stage One

The quenelles. Preheat the oven to 375°F/190°C