Adolf Frey's Pike Quenelles

Title:
Adolf Frey's Pike Quenelles

Yield:
6 Servings

Categories:
Fish,
German




Ingredients:





 2 1/2 lb Pike, skinned & boned


 1 1/4 c  ;Water


 1 1/4 c  All-purpose flour


     2    Eggs


     1 c  Butter, unsalted


          ;Salt & fresh ground pepper


     4    Eggs yolks





--------------------------------WHITE
SAUCE--------------------------------


     1 qt Chicken stock, hmmade or can


 1 1/2 c  Heavy cream


          ;Salt & fresh ground pepper


   1/2 c  Shredded Parmesan cheese





 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-& mounds traditionally


 made w/pike.


 


 To make quenelles, grind pike in food processor, or use a tamis if you have


 one. Set aside.


 


 Bring water to a boil. Sift in flour & stir until water is absorbed. Keep


 stirring so that mixture doesn't stick to pan. Remove from heat & beat in
1


 egg. Cool mixture, then refrigerate until cold. Remove mixture from


 refrigerator & blend it in food processor until smooth. This is the panade.


 


 Cream butter in small bowl. Put ground pike in bowl that is set inside


 another bowl of ice. Season w/salt & pepper, mix in panade, & gradually add


 other whole egg & all egg yolks. When blended well, add butter. This can be


 done in food processor if all ingreds are kept cold. Chill mixture 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 until


 stock is reduced down to 1 cup liquid, abt. 45 mins.


 


 In large saucepan over med. heat, reduce cream until it begins to thicken,


 whisking occasionally.


 


 whisk thickened cream into stock, adding more or less cream, deepending on


 desired consistency. Season w/salt & pepper to taste. Strain sauce through


 a fine-mesh sieve, if desired. Makes 2 cups.


 


 To assemble dish, shape quenelles by mounding mixture between 2 warmed


 spoons. Set each quenelle on floured surface.


 


 Preheat oven to 400F. Butter baking dish large enough to hold quenelles. In


 wide saucepan, bring 3 qts 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/enough white sauce to cover. Sprinkle w/Parmesan. Bake for


 15-20 mins, unti cheese browns. Serve 2-3 quenelles per diner.


 


 From: The Riversong Lodge Cookbook: World-Class Cooking the the Alaskan


 Bush, by Kirsten Dixon. 1993. Alaska Northwest Books. ISBN 0-88240-431-8


 Shared by Deidre Ganopole in Anchorage.