Advertisement
Pike Quenelles with Shrimp and Dill
Preparation info
- For
4
Persons - Difficulty
Medium
Appears in
By Shaun Hill
Published 2000
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.
Ingredients
For the Quenelles
300 g 10½ oz 3
Method
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 pla