Pike Quenelles with Shrimp and Dill


Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

It is a triumph that someone came up with the idea of using pike as a quenelle. It is ideal for the purpose, the dryness allowing for the incorporation of large amounts of egg and cream, and the array of small irritating bones are sieved out before cooking.


For the Quenelles

  • 300g (10½ oz) pike fillet
  • 3 egg whites
  • 300ml (11 fl oz/1⅓ cups) double (heavy) cream
  • a little nutmeg
  • 25g (1 oz/¼ stick) butter
  • salt and pepper

For the Sauce

  • 100g ( oz/1 scant cup) shrimp or prawns
  • 1 tablespoon Irish whiskey
  • 50ml (2fl oz/½ cup) white wine
  • 1 shallot, chopped
  • 100 g ( oz/7 tablespoons) unsalted butter, cubed
  • 1 tablespoon crème fraîche
  • 2 tablespoons dill, roughly chopped
  • a few drops of lemon juice


Macerate the shrimps in the whiskey for 1 hour.

Cut the pike fillet into small pieces, then chop in a food processor. Add the egg whites one by one, processing until smooth.

Chill the mixture over a bowl of iced water. Beat in the cream, a level teaspoon of salt, some pepper and a little grated nutmeg.

Pipe the quenelle mixture into four sausage shapes onto pieces of plastic wrap. Wrap carefully and chill.

Poach the wrapped quenelles in hot but not boiling water for around 20 minutes or until they are cooked through.

To make the sauce, in a small pan, boil the wine and shallot together until the volume has reduced by half. Whisk in the butter, a piece at a time, then add the crème fraîche, dill and macerated shrimps. Taste and add lemon juice as necessary.

Heat the butter for the quenelles in a frying pan. Carefully unwrap the plastic wrap from the quenelles and roll them in the hot pan to brown slightly. Lift the quenelles onto kitchen paper to drain, then place them on warmed plates and spoon over the sauce.