Quenelles de Brochet

Name: Quenelles de Brochet (Pike Quenelles)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For 6
Cuisine: French
Ingredients: Chicken stock 300 ml; Salt, pepper; Grated nutmeg 1 teaspoon; Mushrooms 200 g; Pouring cream 200 ml + 400 ml; Flour 200 g + 30 g; Butter 100 g + 30 g; Eggs 4; Pike flesh 500 g

Pike Quenelles

Preparation info

For
6

Difficulty
Medium
Ready in
50 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Pike flesh 500 g
Eggs 4
Butter 100 g

Europe
France
Fish course
Mediterranean

Method

Melt 100 g butter in a saucepan with 200 ml cream and the nutmeg. Add 200 g sifted flour and cook until the mixture comes away from the sides of the saucepan.
Off the heat, mix the pike meat with the cooked mixture, add the eggs. Season. Mould the quenelles to the desired size.
Melt 30 g butter, add 30 g flour and cook for 5 minutes. Add the chicken s