Pike quenelles recipe And Books

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Pike quenelles recipe and books

So you would like to know how to make Pike quenelles recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

pike quenelles
Quenelles de brochet

The panade
250ml milk
25g butter
a pinch of salt
85g sifted flour
1 egg

The mousse mixture:
320g pike fillets skinned
200g butter melted and cooled but not hardened
4 whole eggs
3 egg whites
lOOml double cream
a pinch of nutmeg
salt and freshly ground white pepper
flour for dusting
60g clarified butter
Sauce Normande (covered previously)

Put the milk butter and salt in a saucepan and bring to the boil
Take the pan off the heat and beat in the sifted flour with a spatula mixing well to prevent lumps from forming
Add the egg and return the pan to the heat to dry out the panade stirring continuously for 1 minute
You should have about 220g of the panade
Transfer it to a bowl and cover with cling film to prevent a skin from forming
When it is cold refrigerate it for 12 hours
Puree the pike fillets in a food processor then rub through a fine metal sieve
Fold in the chilled panade with a spatula and again rub the mixture through the sieve
The next stage can be done in a bowl with a spatula or in an electric mixer fitted with a plastic blade
At low speed mix in the cooled melted butter taking care not to add any milky deposits from the bottom of the pan
Add the whole eggs one at a time then the whites working the mixture continuously
Stir in the cream and nutmeg and season with salt and 5g/ teaspoon white pepper
Increase the speed and beat the mixture more rapidly fpr 23 minutes until smooth Transfer it to a tray or shallow dish cover with clingfilm and chill for 67 hours
Fill a large shallow pan with lightly salted water and bring to a gentle simmer
Divide the chilled quenelle mixture into 10
On a lightly floured marble or wooden surface roll each piece into a large oval or sausage shape and poach immediately in the simmering water for 67 minutes until just firm turning them over very gently after 34 minutes
Lift out the quenelles with a slotted spoon and plunge into a bowl of iced water
When they are cold drain them and carefully pat dry
Place on a dish cover with clingfilm and refrigerate until you are ready to cook them (they will keep for 2 or 3 days)
Preheat the oven to gas 4 180C (350F) and a salamander or grill to very hot
Heat the Sauce Normande until very hot but not boiling
Brush the gratin dishes with clarified butter arrange a quenelle on each plate and cook in the oven for 1012 minutes until the quenelles have increased their volume by about one third.
Immediately coat them with hot sauce and place under a salamander or very hot grill for about I minute until they have a beautiful light golden glaze
Serve immediately

If you wish to make additions cut some crayllsll tails and mushroom caps into large diee cook them and scatter them around the quenelles just before glazing them

This Recipe Serves 10
prepartaiton time 1 1/2 hours
plus 67 hours chilling
cooking time 1012 minutes
equipment : food processor
10 gratin dishes


We truly hope you will like this American recipe, and enjoy your tasty Pike quenelles recepie. Check out these great recipe books and learn how to make Pike quenelles!
View Recipe Books - Pike Recipe

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