Quenelles de brochet

Pike dumplings

Preparation: 1 h 0 min


Total: 2 h 0 min

Preparation time: 1 h 0 min

Cooking time: 1 h 0 min

Portions: 4 people



1.5 lbs or 700gr of skinless and boneless pike
4 egg whites
1 pinch of salt
½ cup 15% cooking cream
2 cups of fish stock
½ cup of dry white wine
35 gr of butter
35 g of flour

hand blender or food processor
a steel bowl
a ledge
a flexible spatula
fine sieve



Preparation of the muslin:

  1.  In the chopper or a tall container, place the pike and egg white.
  2.  Chop quickly, trying not to heat the mixture too much. Try to get a smooth, ointment-like mixture.
  3.  Transfer to a steel bowl and let cool for an hour.
  4.  With the flexible spatula, incorporate the liquid cream, incorporating the air.
To poach the quenelles:
  1.  In a large sauté pan, bring the fish stock and white wine to a gentle boil.
  2.  Form the quenelles with your tablespoons and immerse in the hot broth but not to a boil.
  3.  The quenelle will rise to the surface when it is cooked.
  4.  Place in a gratin dish ready to receive the sauce.
Sauce for quenelles:
  1.  In a saucepan melt the butter, add the flour and pour the broth used to poach the dumplings.
  2.  Bring to a boil and pass through a fine sieve to remove lumps.
  3.  Garnish your sauce with pan-fried mushrooms, tarragon and also crayfish. You could also use a lobster bisque for the sauce.



Reheat your quenelles in the oven and serve with rice pilaf.