Quenelles De Brochet: Pike Dumplings In Cream Sauce
Quenelles de Brochet is a classic dish from Occitan cuisine, featuring delicate pike dumplings in a rich cream sauce. This recipe is a labor of love, but the result is a truly exquisite dish that is sure to impress.
Ingredients
- 500g fresh pike fillets, deboned
- 2 eggs
- 100g butter
- 100g all-purpose flour
- 500ml fish stock
- 250ml heavy cream
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Boil the pike fillets in salted water for 5 minutes, then drain and let cool.
- Once cooled, finely mince the pike fillets and mix with eggs, salt, and pepper to form the dumpling mixture.
- Shape the mixture into quenelle-shaped dumplings using two spoons, then poach them in simmering fish stock for 10 minutes.
- In a separate pan, melt the butter, add the flour, and cook for 2 minutes to make a roux.
- Gradually add the fish stock to the roux, stirring constantly to make a smooth sauce.
- Stir in the heavy cream and lemon juice, then season with salt and pepper to taste.
- Place the poached quenelles in the cream sauce, and simmer gently for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Two spoons for shaping quenelles Saucepan
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Quenelles de Brochet with a side of steamed vegetables and a crisp white wine for a truly elegant meal.
Tips & tricks
Be gentle when shaping the quenelles to maintain their light and airy texture.
Cost
$25