Pike quenelles

Name: Pike quenelles
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: Serves 4
Ingredients: 500 ml (16 fl oz) milk; pinch of ground nutmeg; 1 litre fish stock or water; 2 tablespoons plain flour; 40 g (1¼ oz) unsalted butter; bouquet garni; 2 tablespoons Cognac; 1 tablespoon finely chopped celery; 400 g (12¾ oz) skinned, filleted and cubed pike; 350 ml (11¼ fl oz) thick (double) cream; 2 egg whites; 20 crayfish; 3 tablespoons oil; 4 tablespoons finely chopped onion; 2 tablespoons finely chopped French shallots; 2 tablespoons tomato paste

Preparation info

Serves
4

Difficulty
Complex
Ready in
3 hr 30

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

A quenelle is a dumpling made from fish or meat, moulded into an oval shape and then poached. This recipe calls for pike, hut trout or any firm white fish, such as whiting or sole, can be substituted.

Ingredients

Pike Mousse

400 g (12¾ oz) skinned, filleted and cubed pike
2 egg whites

Fish course
Pescatarian

Method

To make the pike mousse, place the pike in a food processor with ¼ teaspoon salt and process in short bursts, pushing the fish down occasionally with a spatula. Add the egg whites and blend in 5 second bursts, pushing the fish down, until smooth. Do not overblend or the mixtur