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

O rețetă originală de Forkin

Durată totală: 1 oră 20 min.
Porții: 4
Dificultate: Dificilă
Per porție: 580 kcal

Informații despre alergeni: poate conține țelină, crustacee, ouă, pește, gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

quenelles

300 gpike fillet, skinned and boned
250 mlmilk
50 gunsalted butter
60 gall-purpose flour
2 buc.egg, large
1 buc.egg yolk, large
1 lingurițăsalt
0,5 lingurițăwhite pepper, ground
0,25 lingurițănutmeg, freshly grated

nantua sauce

40 gunsalted butter
40 gall-purpose flour
500 mlfish stock, warm
150 mlheavy cream
100 gcrayfish tails, cooked, shelled
1 lingurăbrandy
0,25 lingurițăcayenne pepper
0,5 lingurițăsalt
0,25 lingurițăwhite pepper, ground

Ustensile

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

Mod de preparare

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

Per porție

Valori nutriționale

65%Scor

Calorii: 579,9kcal
Proteine: 31,8g
Carbohidrați: 24,6g
Grăsimi: 39,1g
Fibre: 1g
Zahăr: 4,8g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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