Quenelles de Brochet

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 7 min.

   Kokkens note: Do not boil the pike; gentle simmering keeps it tender.

2. 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.

   Ca. 2 min.

   Kokkens note: Cook the roux gently to avoid browning.

3. 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.

   Ca. 5 min.

   Kokkens note: Adding warm milk to a warm roux helps prevent lumps.

4. 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.

   Ca. 3 min.

   Kokkens note: Scrape down the sides of the food processor to ensure everything is well combined.

5. 5

   Transfer the pike mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

   Ca. 30 min.

   Kokkens note: Chilling the mixture makes it easier to shape the quenelles.

6. 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.

   Ca. 5 min.

   Kokkens note: Dip spoons in hot water between shaping to prevent sticking.

7. 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.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pot; poach in batches if necessary.

8. 8

   Preheat your oven to 180°C (350°F).

   Ca. 5 min.

9. 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.

   Ca. 1 min.

10. 10

    Gradually whisk in the warm fish stock until the sauce is smooth and thickened. Simmer for 5 minutes, stirring occasionally.

    Ca. 5 min.

11. 11

    Stir in the heavy cream, cooked crayfish tails, brandy, cayenne pepper, salt, and white pepper. Heat gently but do not boil.

    Ca. 3 min.

    Kokkens note: Taste and adjust seasoning as needed.

12. 12

    Arrange the poached quenelles in an oven-safe baking dish. Pour the Nantua sauce over the quenelles, ensuring they are well coated.

    Ca. 2 min.

13. 13

    Bake in the preheated oven for 10-15 minutes, or until the sauce is bubbly and lightly golden.

    Ca. 15 min.

    Kokkens note: A quick broil at the end can add extra browning if desired.

14. 14

    Serve immediately, garnished with fresh parsley if desired.