Adolf Freys Pike Quenelles Recipe - boned

Method

• Author's note: Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany.
• He made this dish at the lodge for Carl's birthday celebration 1 year.
• Quenelles are poached fish-&-egg mounds traditionally made w/pike.
• To make quenelles, grind pike in food processor, or possibly use a tamis if you have one.
• Set aside.
• Bring water to a boil.
• Sift in flour & stir till water is absorbed.
• Keep stirring so which mix doesn't stick to pan.
• Remove from heat & beat in 1 egg.
• Cold mix, then chill till cool.
• Remove mix from refrigerator & blend it in food processor till smooth.
• This is the panade.
• Cream butter in small bowl.
• Put grnd pike in bowl which is set inside another bowl of ice.
• Season w/salt & pepper, fold in panade, & gradually add in other whole egg & all egg yolks.
• When blended well, add in butter.
• This can be done in food processor if all ingreds are kept cool.
• Refrigeratemix for 30 mins.
• To make white sauce, place chicken stock in heavy saucepan over medium heat.
• Bring to simmer, then reduce heat & continue to simmer on low till stock is reduced down to 1 c. liquid, abt.
• 45 mins.
• In large saucepan over med.
• heat, reduce cream till it begins to thicken, whisking occasionally.
• whisk thickened cream into stock, adding more or possibly less cream, deepending on desired consistency.
• Season w/salt & pepper to taste.
• Strain sauce through a fine-mesh sieve, if you like.
• Makes 2 c..
• To assemble dish, shape quenelles by mounding mix between 2 warmed spoons.
• Set each quenelle on floured surface.
• Preheat oven to 400F.
• Butter baking dish large sufficient to hold quenelles.
• In wide saucepan, bring 3 quarts water to a boil & poach quenelles for 15 mins w/o letting water boil.
• Drain thoroughly.
• arrange quenelles in prepared baking dish.
• Nap quenelles w/sufficient white sauce to cover.
• Sprinkle w/Parmesan.
• Bake for 15-20 mins, unti cheese browns.
• Serve 2-3 quenelles per diner.