Pike Quenelles (german)

2 1/2 pounds pike, skinned and boned
1 1/4 cups water
1 1/4 cups all-purpose flour
2 eggs
1 cup butter, unsalted
salt and fresh ground
4 eggs yolks

White Sauce;
1 quart stock, homemade or can
1 1/2 cups heavy cream
salt and fresh ground
1/2 cup shredded parmesan cheese

To make quenelles, grind pike in food processor, or use a tamis if you
have one. Set aside. Bring water to a boil. Sift in flour and stir until
water is absorbed. Keep stirring so that mixture doesn't stick to pan.
Remove from heat and beat in 1 egg. Cool mixture, then refrigerate until
cold. Remove mixture from refrigerator and blend it in food processor
until smooth. This is the panade. Cream butter in small bowl. Put ground
pike in bowl that is set inside another bowl of ice. Season w/salt and
pepper, mix in panade, and gradually add other whole egg and all egg
yolks. When blended well, add butter. This can be done in food processor
if all ingredients are kept cold. Chill mixture for 30 minutes
..
To make white sauce, place stock in heavy saucepan over medium heat.
Bring to simmer, then reduce heat and continue to simmer on low until
stock is reduced down to 1 cup liquid, about. 45 minutes. In large
saucepan over med. heat, reduce cream until it begins to thicken, whisking
occasionally. Whisk thickened cream into stock, adding more or less cream,
depending on desired consistency. Season w/salt and pepper to taste.
Strain sauce through a fine-mesh sieve, if desired. Makes 2 cups. To
assemble dish, shape quenelles by mounding mixture between 2 warmed
spoons. Set each quenelle on floured surface. Preheat oven to 400 degrees.
butter baking dish large enough to hold quenelles. In wide saucepan, bring
3 qts water to a boil and poach quenelles for 15 minutes w/o letting water
boil. Drain thoroughly. arrange quenelles in prepared baking dish. Nap
quenelles w/enough white sauce to cover. Sprinkle w/Parmesan. Bake for 15
to 20 minutes, until cheese browns. Serve 2-3 quenelles per diner. Serves
6.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/