Quenelles de Brochet

Mise-en-place

Ingrediënten

De bereidingswijze

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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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 30 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: Do not overcrowd the pot; poach in batches if necessary.

8. 8

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

   Ongeveer 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.

   Ongeveer 1 min

10. 10

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

    Ongeveer 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.

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 2 min

13. 13

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

    Ongeveer 15 min

    Tip van de kok: A quick broil at the end can add extra browning if desired.

14. 14

    Serve immediately, garnished with fresh parsley if desired.