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2 1/2 lb Pike, skinned & boned
1 1/4 c ;Water
1 1/4 c All-purpose flour
2 Eggs
1 c butter, unsalted
;Salt & fresh ground pepper
4 Eggs yolks
--------------------------------WHITE SAUCE--------------------------------
1 qt chicken stock, hmmade or can
1 1/2 c Heavy cream
;Salt & fresh ground pepper
1/2 c Shredded Parmesan cheese
Author's note: Adolph Frey owns one of the few Michelin-rated 2-star
restaurants in Germany. He made this dish at the lodge for Carl's birthday
celebration 1 year. Quenelles are poached fish-&-egg mounds traditionally
made w/pike.
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 & stir until water is absorbed. Keep
stirring so that mixture doesn't stick to pan. Remove from heat & beat in 1
egg. Cool mixture, then refrigerate until cold. Remove mixture from
refrigerator & 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 & pepper, mix in panade, & gradually add
other whole egg & all egg yolks. When blended well, add butter. This can be
done in food processor if all ingreds are kept cold. Chill mixture for 30
mins.
To make white sauce, place chicken stock in heavy saucepan over medium
heat. Bring to simmer, then reduce heat & continue to simmer on low until
stock is reduced down to 1 cup liquid, abt. 45 mins.
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, deepending on
desired consistency. Season w/salt & 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 400F. butter baking dish large enough to hold quenelles. In
wide saucepan, bring 3 qts water to a boil & poach quenelles for 15 mins
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
15-20 mins, unti cheese browns. Serve 2-3 quenelles per diner.
From: The Riversong Lodge Cookbook: World-Class Cooking the the Alaskan
Bush, by Kirsten Dixon. 1993. Alaska Northwest Books. ISBN 0-88240-431-8
Shared by Deidre Ganopole in Anchorage.
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