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Quenelles de Brochet (French Pike Quenelles)Quenelles de Brochet

French Pike Quenelles

Grind pike in food processor; set aside. Bring water to a boil in a cooking pot. Sift in flour; stir until water absorbs. Continue to stir to prevent mixture from sticking to pot. Remove from heat; beat in one egg. Allow mixture to cool, and then refrigerate until cold. Blend mixture in a food processor until smooth. In a small bowl, cream butter. Place ground pike in a bowl set inside another bowl of ice. Season with salt and black pepper to taste. Mix in smooth flour-egg mixture; gradually add other whole egg and four egg yolks. When blended well, add creamed butter. Chill mixture for about thirty minutes. Shape quenelles by placing pike mixture between two large spoons that have been warmed. Place each quenelle on a floured surface. Bring three quarts water to a boil in a large cooking pot; poach quenelles for about fifteen minutes (do not allow water to boil after addition). Drain thoroughly.

*Prepare Nantua Sauce.

Preheat oven to 400-degrees F. Grease a baking dish with butter or butter-flavored nonstick cooking spray; arrange quenelles in dish. Spoon enough Nantua Sauce over quenelles to cover. Sprinkle with parmesan cheese. Bake for fifteen to twenty minutes, or until cheese browns. Serve.

*About Pike: The northern pike (also called jackfish ) is common in Britain, Canada, Ireland, and most parts of the United States. The fish gets its name from its resemblance to the pole-weapon known as the pike (Middle English for pointed). [Data Source: Wikipedia]. Culinary Trivia: The word quenelle originated around 1750. It is commonly believed that the word was derived from the German Knödel (noodle or dumpling). Lyon and Nantua in France are famous for their Quenelles de Brochet (pike quenelles). [Data Source: Wikipedia].

*Quenelles de Brochet image: Fryke27 (2012; "Restaurant a la Traboule" Lyon). Image used under the Creative Commons Attribution-Share Alike 3.0 Unported license.


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