Adolf Frey's Pike Quenelles Recipe
- 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
- 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.
boned, water, allpurpose, eggs, butter, eggs yolks, chicken, heavy cream salt, parmesan cheese
Taken from cookeatshare.com/recipes/adolf-frey-s-pike-quenelles-62506 (may not work)