Quenelles de Brochet
These delicate French pike dumplings are light and airy, bathed in a rich Nantua sauce. A classic dish, they offer a sophisticated and flavorful dining experience.
Una recepta original de Forkin
- Temps total
- 1 h 20 min
- Racions
- 4
- Dificultat
- Difícil
- Per ració
- 580 kcal
Informació sobre al·lèrgens: pot contenir api, crustacis, ous, peix, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
quenelles
- 300 gpike fillet, skinned and boned
- 250 mlmilk
- 50 gunsalted butter
- 60 gall-purpose flour
- 2 uegg, large
- 1 uegg yolk, large
- 1 ctsalt
- 0,5 ctwhite pepper, ground
- 0,25 ctnutmeg, freshly grated
nantua sauce
- 40 gunsalted butter
- 40 gall-purpose flour
- 500 mlfish stock, warm
- 150 mlheavy cream
- 100 gcrayfish tails, cooked, shelled
- 1 csbrandy
- 0,25 ctcayenne pepper
- 0,5 ctsalt
- 0,25 ctwhite pepper, ground
Estris
slotted spoon · saucepan · food processor · large pot · whisk · baking dish
Elaboració
Pas a pas
- 1
For the quenelles, poach the pike fillet in simmering water or milk for 5-7 minutes until cooked through. Drain and flake the fish, ensuring no bones remain.
Uns 7 min
Nota de cuina: Do not boil the pike; gentle simmering keeps it tender.
- 2
In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Uns 2 min
Nota de cuina: Cook the roux gently to avoid browning.
- 3
Gradually whisk in the milk into the roux until smooth and thickened, forming a thick béchamel sauce. Remove from heat and let it cool slightly.
Uns 5 min
Nota de cuina: Adding warm milk to a warm roux helps prevent lumps.
- 4
In a food processor, combine the flaked pike, cooled béchamel, whole eggs, egg yolk, salt, white pepper, and nutmeg. Process until very smooth and light.
Uns 3 min
Nota de cuina: Scrape down the sides of the food processor to ensure everything is well combined.
- 5
Transfer the pike mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
Uns 30 min
Nota de cuina: Chilling the mixture makes it easier to shape the quenelles.
- 6
Bring a large pot of salted water to a gentle simmer. Using two spoons, shape the chilled pike mixture into oval quenelles and carefully drop them into the simmering water.
Uns 5 min
Nota de cuina: Dip spoons in hot water between shaping to prevent sticking.
- 7
Poach the quenelles for 8-10 minutes, or until they float to the surface and are firm to the touch. Remove with a slotted spoon and set aside.
Uns 10 min
Nota de cuina: Do not overcrowd the pot; poach in batches if necessary.
- 8
Preheat your oven to 180°C (350°F).
Uns 5 min
- 9
For the Nantua sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to make a roux.
Uns 1 min
- 10
Gradually whisk in the warm fish stock until the sauce is smooth and thickened. Simmer for 5 minutes, stirring occasionally.
Uns 5 min
- 11
Stir in the heavy cream, cooked crayfish tails, brandy, cayenne pepper, salt, and white pepper. Heat gently but do not boil.
Uns 3 min
Nota de cuina: Taste and adjust seasoning as needed.
- 12
Arrange the poached quenelles in an oven-safe baking dish. Pour the Nantua sauce over the quenelles, ensuring they are well coated.
Uns 2 min
- 13
Bake in the preheated oven for 10-15 minutes, or until the sauce is bubbly and lightly golden.
Uns 15 min
Nota de cuina: A quick broil at the end can add extra browning if desired.
- 14
Serve immediately, garnished with fresh parsley if desired.
Per ració
Nutrició
- Calories
- 579,9kcal
- Proteïnes
- 31,8g
- Hidrats de carboni
- 24,6g
- Greixos
- 39,1g
- Fibra
- 1g
- Sucre
- 4,8g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover quenelles and sauce in an airtight container in the refrigerator.
Gently reheat in a microwave or oven until warmed through, adding a splash of milk or stock if the sauce is too thick.