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 porsiyon
Cuisine: french
Ingredients: 300 g pike fillet skinned and boned; 250 ml milk; 50 g unsalted butter; 60 g all-purpose flour; 2 adet egg large; 1 adet egg yolk large; 1 çay kaşığı salt; 0,5 çay kaşığı white pepper ground; 0,25 çay kaşığı 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 yemek kaşığı brandy; 0,25 çay kaşığı cayenne pepper; 0,5 çay kaşığı salt; 0,25 çay kaşığı 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 tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 20 dk.
Porsiyon: 4
Zorluk: Zor
Porsiyon başına: 580 kcal

Alerjen bilgisi: kereviz, kabuklular, yumurta, balık, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

quenelles

300 gpike fillet, skinned and boned
250 mlmilk
50 gunsalted butter
60 gall-purpose flour
2 adetegg, large
1 adetegg yolk, large
1 çay kaşığısalt
0,5 çay kaşığıwhite pepper, ground
0,25 çay kaşığınutmeg, freshly grated

nantua sauce

40 gunsalted butter
40 gall-purpose flour
500 mlfish stock, warm
150 mlheavy cream
100 gcrayfish tails, cooked, shelled
1 yemek kaşığıbrandy
0,25 çay kaşığıcayenne pepper
0,5 çay kaşığısalt
0,25 çay kaşığıwhite pepper, ground

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

65%Puan

Kalori: 579,9kcal
Protein: 31,8g
Karbonhidrat: 24,6g
Yağ: 39,1g
Lif: 1g
Şeker: 4,8g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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