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