Ingredients with Measurements:
- 2 lbs pike fillets
- 2 eggs
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 tablespoons of heavy cream
- 2 tablespoons of chopped parsley
- Salt and pepper to taste
Special Equipment Needed:
- Food processor
- Saucepan
- Wooden spoon
- Slotted spoon
Step-by-Step Instructions:
1. Place the pike fillets in the food processor and pulse until it forms a paste.
2. In a saucepan, melt the butter over medium heat.
3. Add the flour and stir until it forms a paste.
4. Slowly add the heavy cream and stir until it forms a thick sauce.
5. Add the pike paste and stir until it is well combined.
6. Add the eggs and stir until it forms a thick paste.
7. Add the parsley and season with salt and pepper.
8. Using a slotted spoon, scoop out the mixture and shape into quenelles.
9. Place the quenelles in a pot of boiling water and cook for 10 minutes.
10. Remove the quenelles from the boiling water and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 10g
Protein: 10g
Substitutions for Ingredients
- For the pike fillets, any other type of white fish can be used.
- For the butter, olive oil can be used.
- For the heavy cream, half-and-half or milk can be used.
Variations:
- The quenelles can be served with a variety of sauces such as hollandaise, beurre blanc, or tomato sauce.
- The quenelles can be served with vegetables such as asparagus, green beans, or carrots.
Tips and Tricks:
- Make sure to pulse the pike fillets in the food processor until it forms a paste.
- Make sure to stir the sauce until it forms a thick paste.
- Make sure to shape the quenelles into oval shapes.
Storage Instructions:
The quenelles can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The quenelles can be reheated in a saucepan over medium heat for 5 minutes.
Presentation Ideas:
The quenelles can be served on a bed of rice or mashed potatoes.
Garnishes:
The quenelles can be garnished with chopped parsley, lemon wedges, or capers.
Pairings:
The quenelles can be paired with a white wine such as a Chardonnay or Sauvignon Blanc.
Suggested Side Dishes:
The quenelles can be served with a side of steamed vegetables or a salad.
Troubleshooting Advice:
- If the quenelles are not forming properly, add more flour to the mixture.
- If the quenelles are too soft, add more eggs to the mixture.
Food Safety Advice:
Make sure to cook the quenelles until they are cooked through and no longer pink in the center.
Food History:
Quenelles de Brochet Lyonnaise is a traditional French dish that originated in the city of Lyon. It is a classic dish that is still popular today.
Flavor Profiles:
The quenelles are savory and creamy with a hint of parsley.
Serving Suggestions:
The quenelles can be served as an appetizer or as a main course.
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Region: French