Recipe: Pike Quenelles

Name: Quenelles de brochet
Prep time: 30 min
Cook time: 30 min
Total time: 780 min
Yield: 4 portions
Ingredients: 600 g de chair de brochet*un demi litre de crème fraîche épaisse fermière (dite double) très froide130 g de beurre de baratte juste fondu4 oeufs très frais battus en omeletteune prise de Cayennesel finPour la sauce2 dl de coteaux du layon réduit de moitié et ajouté aun demi litre de béchamelhttps://www.aftouch-cuisine.com/recette/sauce-bechamel-345.htm20 cl de crème liquide 30%2 jaunes d'oeuf1 cuiller à soupe de lait

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (52 reviews) Fishes

Prep 30 min

Cook 30 min

Rest 12h

Total 13h

Servings 4 serv.

Ingredients for 4 servings

600 g pike flesh*
half a liter of very cold thick fresh farmhouse cream (so-called double)
130 g of just melted churned butter
4 very fresh eggs beaten as an omelet
a pinch of Cayenne
fine salt

For the sauce

2 dl of coteaux du layon reduced by half and added to
half a liter of béchamel
https://www.aftouch-cuisine.com/recette/sauce-bechamel-345.htm
20 cl of 30% liquid cream
2 egg yolks
1 tablespoon of milk

Step-by-step directions

The day before

1- Prepare your béchamel sauce and let it cool.

2- Blend or pound your pike flesh then pass it through a fine sieve and reserve it in a salad bowl.

3- Prepare a large salad bowl with ice cubes then place the one with the pike flesh in it (ice bath) and, as if you were making mayonnaise, incorporate the almost frozen cream slowly. add the fine salt and the pinch of Cayenne, the just melted butter then the beaten eggs little by little.
Then put the salad bowl in the fridge, covered with plastic wrap until the next day.
The same day

4- In a large container, boil 4 liters of salted water.

5- Meanwhile, dust your work surface with a little flour (if you have a marble surface that's best)
using a tablespoon make small mounds and roll your quenelles so that they are long or rounded.
.

6- In simmering water poach your quenelles for 12 to 15 minutes (they must turn on themselves).
drain them and refresh them in ice water then drain them again on a cloth.

7- Then prepare your sauce.
Reduce your wine by half then add your liquid cream and your béchamel sauce (it should be fairly liquid) test the seasoning.

8- Turn on the oven in broil position.

9- In a bowl break 2 raw egg yolks diluted with a tablespoon of milk, then add it while stirring the hot sauce then place your pike quenelles in a shallow ovenproof dish and pour the sauce over.

10- Put to Jurançon Sandre Cuisine lyonnaise