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 adag
Cuisine: french
Ingredients: 300 g pike fillet skinned and boned; 250 ml milk; 50 g unsalted butter; 60 g all-purpose flour; 2 db egg large; 1 db egg yolk large; 1 tk. salt; 0,5 tk. white pepper ground; 0,25 tk. 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 ek. brandy; 0,25 tk. cayenne pepper; 0,5 tk. salt; 0,25 tk. 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.

Forkin eredeti receptje

Teljes idő: 1 ó 20 p
Adag: 4
Nehézség: Nehéz
Adagonként: 580 kcal

Allergéninformáció: a következőket tartalmazhatja: zeller, rákfélék, tojás, hal, glutén és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

quenelles

300 gpike fillet, skinned and boned
250 mlmilk
50 gunsalted butter
60 gall-purpose flour
2 dbegg, large
1 dbegg yolk, large
1 tk.salt
0,5 tk.white pepper, ground
0,25 tk.nutmeg, freshly grated

nantua sauce

40 gunsalted butter
40 gall-purpose flour
500 mlfish stock, warm
150 mlheavy cream
100 gcrayfish tails, cooked, shelled
1 ek.brandy
0,25 tk.cayenne pepper
0,5 tk.salt
0,25 tk.white pepper, ground

Eszközök

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

Elkészítés

Lépésről lépésre

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

Adagonként

Tápérték

65%Pontszám

Kalória: 579,9kcal
Fehérje: 31,8g
Szénhidrát: 24,6g
Zsír: 39,1g
Rost: 1g
Cukor: 4,8g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

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

Újramelegítés

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