Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 21/2 lb Pike, skinned & boned
- 11/4 c. ,Water
- 11/4 c. All-purpose flour
- 2 x Large eggs
- 1 c. Butter, unsalted Salt & fresh grnd pepper
- 4 x Large eggs yolks
- 1 quart Chicken stock, hmmade or possibly can
- 11/2 c. Heavy cream Salt & fresh grnd pepper
- 1/2 c. Shredded Parmesan cheese
Инструкции
- Author's note: Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration 1 year. Quenelles are poached fish-&-egg mounds traditionally made w/pike.
- To make quenelles, grind pike in food processor, or possibly use a tamis if you have one. Set aside.
- Bring water to a boil. Sift in flour & stir till water is absorbed. Keep stirring so which mix doesn't stick to pan. Remove from heat & beat in 1 egg. Cold mix, then chill till cool. Remove mix from refrigerator & blend it in food processor till smooth. This is the panade.
- Cream butter in small bowl. Put grnd pike in bowl which is set inside another bowl of ice. Season w/salt & pepper, fold in panade, & gradually add in other whole egg & all egg yolks. When blended well, add in butter. This can be done in food processor if all ingreds are kept cool. Refrigeratemix for 30 mins.
- To make white sauce, place chicken stock in heavy saucepan over medium heat. Bring to simmer, then reduce heat & continue to simmer on low till stock is reduced down to 1 c. liquid, abt. 45 mins.
- In large saucepan over med. heat, reduce cream till it begins to thicken, whisking occasionally.
- whisk thickened cream into stock, adding more or possibly less cream, deepending on desired consistency. Season w/salt & pepper to taste. Strain sauce through a fine-mesh sieve, if you like.
- Makes 2 c..
- To assemble dish, shape quenelles by mounding mix between 2 warmed spoons. Set each quenelle on floured surface.
- Preheat oven to 400F. Butter baking dish large sufficient to hold quenelles. In wide saucepan, bring 3 quarts water to a boil & poach quenelles for 15 mins w/o letting water boil. Drain thoroughly. arrange quenelles in prepared baking dish.
- Nap quenelles w/sufficient white sauce to cover. Sprinkle w/Parmesan. Bake for 15-20 mins, unti cheese browns. Serve 2-3 quenelles per diner.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 706g | |
| Recipe makes 12 servings | |
| Calories 696 | |
| Calories from Fat 192 | 28% |
| Total Fat 21.78g | 27% |
| Saturated Fat 11.66g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 303mg | 101% |
| Sodium 548mg | 23% |
| Potassium 1169mg | 33% |
| Total Carbs 35.43g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.21g | 0% |
| Protein 84.55g | 135% |
