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.

Pike Dumplings (quenelle De Brochet)

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

  1. In a bowl, mix the ground pike, eggs, heavy cream, breadcrumbs, salt, and pepper until well combined.
  2. Shape the pike mixture into quenelle shapes using two spoons, then poach them in the simmering broth for 10 minutes.
  3. Remove the quenelles from the broth and set aside.
  4. In a separate pan, melt the butter, add the flour, and cook for 2 minutes to make a roux.
  5. Gradually whisk in the white wine and 1 cup of the poaching broth to make a smooth sauce.
  6. Return the quenelles to the sauce and simmer for 5 minutes.
  7. 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