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Рецепт Adolf Frey's Pike Quenelles
by Global Cookbook

Adolf Frey's Pike Quenelles
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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

  1. 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.
  2. To make quenelles, grind pike in food processor, or possibly use a tamis if you have one. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. In large saucepan over med. heat, reduce cream till it begins to thicken, whisking occasionally.
  7. 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.
  8. Makes 2 c..
  9. To assemble dish, shape quenelles by mounding mix between 2 warmed spoons. Set each quenelle on floured surface.
  10. 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.
  11. 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.