Pike Dumplings (quenelle De Brochet)
Pike Dumplings, or Quenelle de Brochet, are a classic French dish made with light and fluffy fish dumplings served in a creamy sauce. This elegant dish is perfect for a special occasion or a fancy dinner party.
Ingredients
- 1 lb pike fillets, deboned and finely ground
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 4 cups fish or chicken broth
- 1/2 cup white wine
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Fresh parsley for garnish
Instructions
- In a bowl, mix the ground pike, eggs, heavy cream, breadcrumbs, salt, and pepper until well combined.
- Shape the pike mixture into quenelle shapes using two spoons, then poach them in the simmering broth for 10 minutes.
- Remove the quenelles from the broth and set aside.
- In a separate pan, melt the butter, add the flour, and cook for 2 minutes to make a roux.
- Gradually whisk in the white wine and 1 cup of the poaching broth to make a smooth sauce.
- Return the quenelles to the sauce and simmer for 5 minutes.
- Serve the pike dumplings with the creamy sauce, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 15g
Supplies
Saucepan Mixing bowl Whisk Spoons Skillet
Tools
Poaching pan Whisk
Serving suggestions
Serve the pike dumplings with a side of steamed asparagus and a glass of chilled white wine for an elegant meal.
Tips & tricks
For a dairy-free option, substitute the heavy cream with coconut cream and the butter with olive oil.
Cost
$20