Pike Quenelles #2 recipe
information
Quenelles are traditionally made with pike but other fish can be used. It is a rather difficult dish to make by hand and is easier if a food processor is used.
ingredients
675 g (1 1/2 lb) pike or grey mullet
4 eggs
100 g (4 oz) flour
300 ml (1/2 pt) milk
50 g (2 oz) butter
50 g (2 oz) suet
salt and freshly ground pepper
45 ml (3 tbsp) double or whipping cream, lightly beaten
600 ml (1 pt) Bechamel Sauce
15 ml (1 tbsp) tomato puree
100 g (4 oz) cooked, peeled prawns or shrimps
4 eggs
100 g (4 oz) flour
300 ml (1/2 pt) milk
50 g (2 oz) butter
50 g (2 oz) suet
salt and freshly ground pepper
45 ml (3 tbsp) double or whipping cream, lightly beaten
600 ml (1 pt) Bechamel Sauce
15 ml (1 tbsp) tomato puree
100 g (4 oz) cooked, peeled prawns or shrimps
method
1. Remove the skin and bones from the fish, put the flesh in the food processor and pulverize.
2. Make a thick mixture by stirring 2 of the eggs, sieved flour and milk together.
3. Beat briskly over a low heat, add butter and stir until a thick mixture is made, almost like a choux pastry. Allow to cool.
4. Add the suet, then the flour mixture. Season, then add the yolks of the remaining 2 eggs and mix well in the processor.
5. Add the lightly beaten cream.
6. Wet a board and form the mixture into small sausage-sized portions. If the mixture is not holding together add a whisked egg white.
7. Bring a saucepan of salted water to the boil and reduce to simmering.
8. Drop a quenelle into the water. Cook for a few minutes (never boil) and test for flavour. Correct if necessary, then simmer the rest.
9. For the sauce, add the tomato puree and prawns or shrimps to the Bechamel and serve hot with the warm quenelles.
2. Make a thick mixture by stirring 2 of the eggs, sieved flour and milk together.
3. Beat briskly over a low heat, add butter and stir until a thick mixture is made, almost like a choux pastry. Allow to cool.
4. Add the suet, then the flour mixture. Season, then add the yolks of the remaining 2 eggs and mix well in the processor.
5. Add the lightly beaten cream.
6. Wet a board and form the mixture into small sausage-sized portions. If the mixture is not holding together add a whisked egg white.
7. Bring a saucepan of salted water to the boil and reduce to simmering.
8. Drop a quenelle into the water. Cook for a few minutes (never boil) and test for flavour. Correct if necessary, then simmer the rest.
9. For the sauce, add the tomato puree and prawns or shrimps to the Bechamel and serve hot with the warm quenelles.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
