Main Course

Quenelles de Brochet

Name: Quenelles de Brochet
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 annosta
Cuisine: french
Ingredients: 300 g pike fillet skinned and boned; 250 ml milk; 50 g unsalted butter; 60 g all-purpose flour; 2 kpl egg large; 1 kpl egg yolk large; 1 tl salt; 0,5 tl white pepper ground; 0,25 tl nutmeg freshly grated; 40 g unsalted butter; 40 g all-purpose flour; 500 ml fish stock warm; 150 ml heavy cream; 100 g crayfish tails cooked, shelled; 1 rkl brandy; 0,25 tl cayenne pepper; 0,5 tl salt; 0,25 tl white pepper ground

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 20 min
Annoksia: 4
Vaikeustaso: Vaikea
Annosta kohti: 580 kcal

Allergeenitiedot: saattaa sisältää seuraavia: selleri, äyriäiset, kananmunat, kala, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

quenelles

300 gpike fillet, skinned and boned
250 mlmilk
50 gunsalted butter
60 gall-purpose flour
2 kplegg, large
1 kplegg yolk, large
1 tlsalt
0,5 tlwhite pepper, ground
0,25 tlnutmeg, freshly grated

nantua sauce

40 gunsalted butter
40 gall-purpose flour
500 mlfish stock, warm
150 mlheavy cream
100 gcrayfish tails, cooked, shelled
1 rklbrandy
0,25 tlcayenne pepper
0,5 tlsalt
0,25 tlwhite pepper, ground

Välineet

slotted spoon · saucepan · food processor · large pot · whisk · baking dish

Valmistusohje

Vaihe vaiheelta

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.
Noin 7 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 3 min
Kokin vinkki: 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.
Noin 30 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 10 min
Kokin vinkki: Do not overcrowd the pot; poach in batches if necessary.
8
Preheat your oven to 180°C (350°F).
Noin 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.
Noin 1 min
10
Gradually whisk in the warm fish stock until the sauce is smooth and thickened. Simmer for 5 minutes, stirring occasionally.
Noin 5 min
11
Stir in the heavy cream, cooked crayfish tails, brandy, cayenne pepper, salt, and white pepper. Heat gently but do not boil.
Noin 3 min
Kokin vinkki: 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.
Noin 2 min
13
Bake in the preheated oven for 10-15 minutes, or until the sauce is bubbly and lightly golden.
Noin 15 min
Kokin vinkki: A quick broil at the end can add extra browning if desired.
14
Serve immediately, garnished with fresh parsley if desired.

Annosta kohti

Ravintoarvot

65%Pisteet

Kalorit: 579,9kcal
Proteiini: 31,8g
Hiilihydraatit: 24,6g
Rasva: 39,1g
Kuitu: 1g
Sokeri: 4,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover quenelles and sauce in an airtight container in the refrigerator.

Uudelleenlämmitys

Gently reheat in a microwave or oven until warmed through, adding a splash of milk or stock if the sauce is too thick.