Recept→France→Quenelles de Brochet

Översätter detta recept till ditt språk... Sidan kommer att uppdateras automatiskt.

Quenelles de Brochet

Name: Quenelles de Brochet
Prep time: PT1 hour
Cook time: PT45 minutes
Total time: PT4 hours 30 minutes (including chilling)
Yield: 6
Cuisine: France
Ingredients: 400 g Pike fillets (Skinless and boneless. Ensure no stray bones remain.); 50 g Butter (For the panade.); 50 g All-purpose flour (For the panade.); 125 ml Water (For the panade.); 3 large Eggs (Room temperature is best for emulsification.); 200 ml Heavy cream (Cold, for the quenelle mixture.); to taste Salt (For poaching water and seasoning.); to taste White pepper (For seasoning.); pinch Nutmeg (Freshly grated, for seasoning.); 500 ml Crayfish sauce (Sauce Nantua) (Homemade or high-quality store-bought. Gently heated before serving.); 100 g Crayfish tails (Cooked and peeled, for garnish or to stir into the sauce.); for greasing Butter (To grease the gratin dish.)

Pike Dumplings

Lyon's most elegant dish: delicate pike dumplings bathed in a rich Nantua sauce. This recipe requires patience and precision for truly cloud-like quenelles.

Förberedelsetid1 hour

Tillagningstid45 minutes

Total tid4 hours 30 minutes (including chilling)

Portioner6

SvårighetsgradHard

2 ändringar· Feb 8

Skapa din version

👨‍🍳 Instruktioner

1
Prepare the panade: In a small saucepan, melt 50g butter over medium heat. Whisk in the 50g flour and cook, stirring constantly, for 1-2 minutes until a smooth paste (roux) forms. Do not let it brown. Gradually whisk in the 125ml water until smooth. Continue to cook, stirring, until the mixture pulls away from the sides of the pan and forms a thick, cohesive dough. This should take about 5-7 minutes. Transfer the panade to a bowl and let it cool completely, about 20-30 minutes. Covering with plastic wrap directly on the surface will prevent a skin from forming.
⏱️ 30 minutes
2
Prepare the quenelle mixture: Finely mince or process the pike fillets until they form a smooth paste. In a large bowl, combine the pike paste with the cooled panade. Gradually add the 3 eggs, one at a time, mixing thoroughly after each addition until fully incorporated. Stir in the 200ml cold heavy cream, salt, white pepper, and a pinch of freshly grated nutmeg. The mixture should be smooth, light, and well-emulsified. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until very firm and cold. This chilling step is crucial for shaping.
⏱️ 30 minutes active + 3 hours chilling
3
Shape and poach the quenelles: Bring a large pot of salted water to a gentle simmer (do not boil). The water should be hot but not bubbling vigorously. Have a shallow dish of cold water ready for rinsing your shaping spoons. Using two large spoons dipped in cold water, scoop portions of the chilled pike mixture and shape them into oval quenelles (about 7-8 cm long). Carefully slide each quenelle into the simmering water. Poach in batches, ensuring not to overcrowd the pot, for about 10-15 minutes, or until the quenelles float to the surface and are cooked through. They should feel firm to the touch. Gently remove the cooked quenelles with a slotted spoon and drain them on a clean kitchen towel.
⏱️ 20 minutes
4
Gratinée and serve: Preheat your oven's broiler (grill) to medium-high heat. Lightly butter a shallow gratin dish or individual ramekins. Arrange the poached quenelles in the prepared dish. Gently warm the Nantua sauce and pour it evenly over the quenelles. Scatter the cooked crayfish tails over the top. Place the dish under the preheated broiler for 2-4 minutes, watching very carefully, until the sauce is bubbling and lightly golden on top. Serve immediately.
⏱️ 10 minutes

Följ din matlagninghistorik

💡 Proffstips

✓The pike mixture must be thoroughly chilled for the quenelles to hold their shape during poaching and baking.
✓For the lightest quenelles, ensure the pike is processed to a very fine paste and the cream is incorporated smoothly.
✓Sauce Nantua is traditionally made with crayfish butter and béchamel, enriched with crayfish tails. Using a high-quality store-bought version is acceptable if time is limited.
✓Do not boil the poaching water; a gentle simmer is key to preventing the quenelles from breaking apart.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

For a simpler version, a well-seasoned béchamel sauce can be used instead of Nantua.
The pike can be substituted with other firm white fish like cod or sole, though the flavor profile will change.
A small amount of finely chopped cooked chicken or shrimp can be added to the mixture for texture and flavor.