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Pike quenelles in dill sauce recipe

Pike quenelles in dill sauce recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Tilapia

This is one of my favourite recipes for the cold months when I want to make something special for guests. I don't own a meat grinder so I just grind the fish in the food processor.


Pennsylvania, United States

4 people made this

IngredientsServes: 6

  • Quenelles
  • 2 slices soft white toast, crust removed
  • 225ml chilled double cream
  • 500g pike or tilapia fillet
  • 1 chilled egg white
  • salt and freshly milled white pepper to taste
  • Pinch of nutmeg
  • 1.25L fish stock
  • 250ml dry white wine
  • Sauce
  • 1 tablespoon butter
  • 1 whole shallot, peeled and finely minced
  • 115ml dry white wine
  • 115ml double cream
  • 1 tablespoon finely chopped fresh dill
  • salt and freshly milled white pepper to taste

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Place a metal mixing bowl in the freezer.
  2. Put the toast in a bowl and pour the double cream over it. Mash with a fork to a smooth consistency and chill.
  3. Grind the fish very finely a food processor. Place it in the chilled metal bowl and stir in the egg white. Season with salt, pepper and nutmeg and mix with the cream. Chill.
  4. Mix the fish stock and the wine and bring to the boil in a wide saucepan. The pan needs to be big enough to hold the quenelles in one single layer. Reduce the heat; the liquid should just simmer, or the quenelles will fall apart.
  5. Using two teaspoons, shape small dumplings and gently lower them into the seafood broth. Cover and simmer for 20 minutes, or until done.
  6. In the meantime, make the sauce. Melt the butter in a small saucepan and sauté the shallot until translucent. Add the wine and simmer for 10 to 15 minutes. When the sauce is slightly reduced, stir in the cream and the dill and reheat but do not cook. Season with salt and pepper.
  7. Remove the quenelles from the seafood broth with a slotted spoon and place them in a warmed shallow serving dish. Pour the sauce over them and serve immediately.

For more information:

My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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Quenelles of pike (Quenelles de brochet) from French Country Cooking (page 198) by Michel Roux and Albert Roux and The Roux Brothers

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  • double cream
  • nutmeg
  • eggs
  • milk
  • butter
  • pike fillets
  • egg whites
  • white pepper
  • clarified butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


A Jewish fundraising cookbook like none you've ever seen

Modern Manna recipe / Very wild rice & corn salad

Ingredients:

2 tablespoons margarine or butter

3 white onions, finely sliced

4 lb. 6 oz. white fish fillets, minced (fishmonger will do this for you)

4 tablespoons fine matzo meal or breadcrumbs

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2 carrots, peeled and sliced into rounds

3 cups whole egg mayonnaise

3 cups fresh dill, very finely chopped

1–2 tablespoons lemon juice

white pepper and salt, to taste

3 cups whole egg mayonnaise

10 strips pickled red peppers/capsicums

1 teaspoon prepared white horseradish

1. Make quenelles: Heat oil and margarine and fry onions until just soft. Gently combine remaining fish quenelle ingredients in a large bowl, mixing thoroughly. Add more iced water if the mixture is too stiff. Using slightly moistened hands, shape into 3–4cm round or oval-shaped quenelles and refrigerate until firm.

2. Make poaching broth: Place all ingredients in a large pot and bring to the boil, reduce heat and simmer for 15 minutes. Bring poaching broth back to the boil, drop in the quenelles and reduce heat. Simmer covered for 1 hour, gently stirring occasionally to ensure quenelles do not stick to the bottom. Remove pot from heat. Allow to cool to room temperature. Remove quenelles with a slotted spoon and place them in a dish. Strain the broth through a fine sieve, pour over the quenelles and refrigerate until ready to use.

3. Make dill sauce: Blend all ingredients. Make red pepper sauce: Blend all ingredients. Place two quenelles onto individual serving plates. Pour dill sauce over one and red pepper sauce over the other, so that they are both well coated.

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Pike Quenelles with White Wine-Mushroom Cream Sauce (Page 294)

  • Date: Saturday, January 23, 2010 -- 7pm
  • Location: Berkeley, CA
  • Kitchen: Our Temporary California Home!
  • Fellow Chef: Matty
  • Dining Companion: Josh G
  • Recipe Rating: B

After spending some time in Indiana, I am now back in California! I flew back on Tuesday and had an uneventful trip (the best kind!). I didn't do much cooking from The Book when I was in Indiana. I spent most of my time there either working or hanging out with Mike, Teresa, and baby Irene. I did a bit of cooking because I made a couple dinners for Mike and Teresa (it's hard to find time to cook for yourself when you have a newborn!), but I opted to make them food that I knew would be good rather than experimental food from The Book. That's how much I like them! So yesterday night I wanted to do some cooking from The Book. I spent the evening down in Palo Alto with some of my nearest and dearest: Emilee, Brian, Sam, Chris, and my special gentleman. I constructed a menu that took maximal advantage of my presence in California: two recipes with seafood and one with quail eggs (which I have had a hard time finding in the Midwest). I won't say that the meal was a huge success [Quote from Emilee: "What's the lowest grade I can give something if I didn't spit it out?" And Sam, who turns 2 in March, actually did spit a few things out!], but it was quite fun! I started this project in Palo Alto more than four years ago now, and Emilee, Brian, and Chris were the first people who ate from The Book with me! Now, years later, they are the ones who will be helping me get through some of the questionable recipes I have left. Lucky them! We are having dinner at their place again on Tuesday. I am already plotting what to make!


Quenelle de brochet

I'm afraid that suggestion wouldn't really do, I don't think, Barbara, as the texture, shape, and finish are all quite different.

Dumplings do at least have more points in common, though I have to say I don't think they're really quite close enough depends I suppose if you are really trying to 'dumb it down' or not.

Пояснение:
Medium confidence level, because you want UK, but I had these in a restaurant recently in Canada (yum!) and that was the term. Quenelles are so much lighter and airier than fishcakes, it`s not the same thing at all. Fish cakes are bound with bread crumbs and quenelles are bound with eggs.

Pike quenelles recipe from Game & Fish Cookbook
www3.uakron.edu/modlang/05trip/quenelles.html
(Pike Quenelles). Ohio Walleye is a close relative and perfectly suitable equivalent to the French brochet (pike). Its 'Y' shaped bones are difficult to remove but .

Пояснение:
This is quite a plain way of saying this, but all the same it could still arouse interest if it is alongside other interesting, nice sounding dishes. I often see what sound like quite plain dishes on fancy menus and am used to seeing these served and tasting quite interesting.

. I would therefore not be deterred from ordering it.

  • "Fish Dumplings in Lemon Garlic Broth"
  • "Homemade pike dumplings in white wine on vegetables"

Пояснение:
What about dumpling? The recipe in the link below corresponds pretty well to how quenelles are made I think

Reference information:
Pike quenelles in dill sauce recipe - All recipes UK
allrecipes.co.uk/recipe/17084/pike-quenelles-in-dill-sauce.aspx
8 Apr 2011 – This is one of my favourite recipes for the cold months when I want to make something special for guests. Plain rice works best as an .

Quenelles is standard English cooking terminology too. Nothing to do with fish cakes

|Quenelles has a long history in English cooking:

Veal Quenelles Recipe from Britain Origin: Britain Period: Traditional This is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic French-inspired stuffing or forcemeat made with a blend of paanda, calf udder, veal, flour and spices that's bound with eggs, that are shaped into balls or ovals, boiled and served.

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Food Legend Chef Andre Soltner's Pike Dumplings Recipe

Listen up, aspiring chefs: if you want to be the best in the game, then aspire to be like Chef Andre Soltner. As chef/owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine and receive every food award out there, he missed four days of work. Yes, you read correctly, only FOUR DAYS missed in 34 YEARS. And while missing just four days of work, he not only ran the kitchen but he was the warm, gracious face of the restaurant that regularly hosted luminaries like the Kennedys, Richard Nixon, Katharine Hepburn, John Lennon and Roy Lichtenstein. When Lutèce closed in 2004, Chef Soltner didn't fade into a sleepy retirement. He continued his journey as a teacher, dropping golden nuggets of food wisdom for future generations at The French Culinary Institute, now called The International Culinary Center. He also has beautiful penmanship (see below).

Here, he teaches Gabrielle Hamilton how to make a classic French dish Quenelles de Brochet or Pike Dumplings.

QUENELLES DE BROCHET (PIKE DUMPLINGS)

Serves 8 (16 quenelles)

Ingredients The Panade

1- ½ Cups milk 3 tablespoons unsalted butter (3/8 stick) 4 ounces all purpose flour, sifted 1 egg 1 egg yolk 1 pound skinless fillet of pike 10 ounces unsalted butter (2-1/2 sticks) softened ½ teaspoon salt ¼ teaspoon white pepper, fresh ground 1 pinch grated nutmeg 6 eggs 4 egg whites ¾ cup heavy cream, cold 3 cups Sauce Homard a la Crème or Sauce Bechamel II ½ cup grated Swiss cheese

Directions The Panade

1. In a heavy-bottomed saucepan, bring to the boil the milk and butter. Remove the saucepan from the heat, add all the flour at once, and mix with a wooden spoon until thoroughly blended.

2. Put the saucepan over high heat, and cook-stirring constantly with a wooden spoon to prevent burning-until the mixture is dry, about 3 minutes. When ready, the mixture is a thick paste, and the bottom of the panade, where it is in contact with the saucepan is white.

3. Add the egg and the egg yolk, and, stirring constantly, cook for 1 more minute. Remove the panade from the heat, and let it cool to room temperature.

4. When the panade has cooked, out the pike into chunks, put the chunks in a food processor, and process for about 30 seconds. Add the panade, the 10 ounces of softened butter, the salt, pepper, and nutmeg, and process until the mixture is smooth-about 1-1/2 minutes. Do not over process.

5. Add the 6 whole eggs, two at a time, and process each time until the mixture is smooth-about 1 minute each time. Then add all the egg whites and process again until smooth-about 1 minute or a little more. (Do not over process, or the mixture will become warm.)

6. Add the cream, and process for 1 more minute. The mixture should be very smooth after this step.

7. Put the mixture in a bowl, and chill it by lowering the bowl into ice water. (Chilling in ice water is best, but the mixture may also be covered with paper and refrigerated for at least 1 hour.)

8. In a large pot, bring salted water almost to the boil. With a spoon, mold the quenelles into egg shaped dumplings, and lower them into the water. Let them cook for about 10 minutes in water that is barely moving, not quite simmering.

9. With a slotted spoon, remove the quenelles form the water and drain them on a cloth napkin. NOTE: At this point, the quenelles may be wrapped in plastic wrap and refrigerated overnight.

10. Prepare either the Sauce Homard a la Crème or the Sauce Bechamel.

11. Preheat the oven to 350 degrees.

12. Butter well an earthenware plate. Arrange the quenelles side by side on the plate. Pour the Sauce Homard a la Crème or Sauce Bechamel II, over the quenelles. Sprinkle the quenelles with the grated Swiss cheese, and put them in the preheated oven for 15 minutes—the quenelles will double in size. Serve immediately, while the quenelles are puffed and light.

Note: when using a Sauce Bechamel in Step 12, either version is good, but at Lutece Sauce Bechamel II is preferred.

Sauce Homard a la Crème

Ingredients

5 tablespoons unsalted butter (5/8 stick) 3 shallots, peeled and chopped 1 carrot, trimmed, peeled, washed, and chopped fine 1 small leek (the white park only), chopped fine 1 bay leaf 2 springs thyme 2 springs tarragon 1 tablespoon Cognac 1 cup dry white wine 3 cups heavy cream The shells of 2 lobsters salt pepper fresh ground

1. Crush the lobster shells. In a saucepan, melt the butter. Add the shells, and brown them over high heat.

2. Add the shallots, carrot, leek, bay lead, thyme, and tarragon, and sauté over medium heat for 2 minutes. Do not brown.

3. Add the Cognac, and set it aflame. When the flame subsides, add the wine, and book over medium heater for 10 minutes. Add the cream, salt, and pepper, and cook over low heat for 20 minutes more. Strain through a fine sieve. Add salt and pepper if necessary.


Pike quenelles in dill sauce recipe - Recipes

Serves 6

Quenelles are poached fish and egg mounds traditionally made with pike.

Ingredients:

  • 2 1/2 lb pike, skinned and boned
  • 1 1/4 cup water
  • 1 1/4 cup all-purpose flour
  • 2 eggs
  • 1 cup butter, unsalted
  • Salt and fresh ground pepper
  • 4 eggs yolks
  • 1 qt chicken stock, homemade or canned
  • 1 1/2 cup heavy cream
  • Salt and fresh ground pepper
  • 1/2 cup shredded Parmesan cheese

Instructions:

1. To make quenelles, grind pike in food processor, or use a tamis if you have one. Set aside.
2. Bring water to a boil.
3. Sift in flour & stir until water is absorbed.
4. Keep stirring so that mixture doesn't stick to pan.
5. Remove from heat & beat in 1 egg.
6. Cool mixture, then refrigerate until cold.
7. Remove mixture from refrigerator and blend it in food processor until smooth. This is the panade.
8. Cream butter in small bowl.
9. Put ground pike in bowl that is set inside another bowl of ice.
10. Season with salt and pepper, mix in panade, and gradually add other whole egg and all egg yolks.
11. When blended well, add butter.
12. This can be done in food processor if all ingreds are kept cold.
13. Chill mixture for 30 mins.
14. To make white sauce, place chicken stock in heavy saucepan over medium heat.
15. Bring to simmer, then reduce heat and continue to simmer on low until stock is reduced down to 1 cup liquid, about 45 mins.
16. In large saucepan over medium heat, reduce cream until it begins to thicken, whisking occasionally.
17. whisk thickened cream into stock, adding more or less cream, deepending on desired consistency.
18. Season with salt and pepper to taste.
19. Strain sauce through a fine-mesh sieve, if desired. Makes 2 cups.
20. To assemble dish, shape quenelles by mounding mixture between 2 warmed spoons.
21. Set each quenelle on floured surface.
22. Preheat oven to 400F.
23. Butter baking dish large enough to hold quenelles.
24. In wide saucepan, bring 3 qts water to a boil and poach quenelles for 15 mins with o letting water boil. Drain thoroughly.
25. arrange quenelles in prepared baking dish.
26. Nap quenelles with enough white sauce to cover.
27. Sprinkle with Parmesan.
28. Bake for 15-20 mins, unti cheese browns.
29. Serve 2-3 quenelles per diner.


New Lao Recipe - Pa Fok - Steamed Catfish &quotQuenelles&quot

These are not really quennelles, although if you don't have a bamboo steamer you could make them that way (see note at bottom). They're sort of a Lao gefilte fish. The use of dill (phak si) seems very Lao to me, as several of the recipes I was taught contain it. This is yet another way that Lao cooking is different from Thai. According to "Traditional Recipes of Laos," which is collection of the recipes of the late Pia Sing, cook to the former royal household, dill is used widely in fish dishes.

1 whole large catfish, head off, skinned, about 18" long from gills to tip of tail

1 stalk fresh lemon grass
3/4 cup raw glutinous rice (kao neow), soaked for 4 hours
1 1/2 tsp. ground white pepper
1T. (scant) seeded, chopped, fresh red chilies
2 small onions, sliced
2 large cloves garlic
1 1/2 tsp. salt
2 1/2 T. fish sauce
4 extra large eggs
1 cup cocnut milk (combined thick and thin parts)

1/2 c. equal parts scallions, coriander leaves, and dill, all minced and mixed together
4 red chilies, seeded and cut into strips

8 to 10 strips aluminum foil, 6" wide.

More scallions, coriander and dill, chopped together and put in a bowl.
Fish sauce

Strip the hard outer leaves from the lemon grass and thinly slice about 1" or so. Minced the slices to get 1 1/2 T. lemon grass and set aside until needed. Save the rest for fish stock.

Cut the meat from the catfish and coarsely chop. You should have 2 1/2 cups of fish meat. Chop up the carcass and put to simmer with the left-over lemon grass stalk.

Thoroughly drain the 3/4 c. kao neow. Pulverize it in a food processor, scraping often to get the wet stuff out of the bottom and off of the sides. Add the minced lemon grass, the ground white pepper, and chopped red chilies, and process until the chilies are reduced to specks. Add the onions, garlic, salt and fish sauce and process until thoroughly mixed. Add the fish meat and process until you have a pasty mass. You may at this point have to take half out and do the next step in two batches. Add the eggs and process until well mixed. Remove all the fish mixture to a large bowl and add the coconut milk. Stir to mix thoroughly. It should have the consistancy of a thick batter.

At this point you can test the seasoning of the mix by dropping a tablespoon of it into the simmering fish stock. It will rise to the top when it's cooked. Taste, and correct the seasoning of the batter, if necessary.

Take a strip of aluminum foil and fold it in half to make a square. Fold up and crimp the sides to form a container that's about 3" wide and 1 1/2" tall. Continue to make the rest of the containers, enough of them so that they fit comfortably in the top of your steamer without being too tightly crowded. Leaving space around them lets the steam through more efficiently. My 10 1/2" steamer fits 8 containers nicely.

Fill each foil container to the top with batter. Strew a little of the topping mix over each, then decorate each with red chili strips. To save any left over batter, drop it in spoonfulls into the simmering fish stock to make quenelles (good for lunch the next day).

Set the steamer over a pot filled with a few inches of water, and steam for about 30 minutes, or until set.

Serve two containers of Pa Fok per person, along with steamed kao neow, the bowl of chopped scallions, coriander, and dill, a bottle of fish sauce, and a dipping sauce (nam jeow) if you have one (you could use the one from my Laab Kai recipe). Diners can add more of the herb mix and fish sauce to taste.

Note: If you don't have a steamer, you could do them all in the French manner, though this isn't a traditional method. Strain the fish stock and return to the stove. Once it's simmering, use a large serving spoon and drop in rounded spoonfulls of batter. They are done when they float to the top (about 5 minutes, depending on size). Serve in individual bowls with the toppings strewn over the top.


Fish Quenelles with Two Sauces – The Fiddler’s Favorite

These poached balls of minced fish are also known as gefilte fish.

2 tablespoons oil
2 tablespoons margarine
3 white onions, finely sliced
4 lbs white fish fillets, minced
4 tablespoons fine matzo meal or breadcrumbs
3 eggs 3 teaspoons salt
2 teaspoons sugar 1/2-teaspoon white pepper
1 cup iced water

3 white onions
2 carrots, peeled and sliced into rounds
12 cups water
1-teaspoon salt
1-teaspoon sugar
1/2-teaspoon white pepper

3 cups mayonnaise
3 cups fresh dill, very finely chopped
1–2 tablespoons lemon juice
White pepper and salt, to taste

3 cups mayonnaise
10 strips pickled red peppers
1 teaspoon prepared white horseradish

Make quenelles: Heat oil and margarine and fry onions until just soft.

Gently combine remaining fish quenelle ingredients in a large bowl, mixing thoroughly. Add more ice water if the mixture is too stiff.

Using slightly moistened hands, shape into 1 1/2inches round or oval-shaped quenelles and refrigerate until firm.

Place all ingredients in a large pot and bring to the boil, reduce heat and simmer for 15 minutes. Bring poaching broth back to the boil, drop in the quenelles and reduce heat.

Simmer covered for 1 hour, gently stirring occasionally to ensure quenelles do not stick to the bottom. Remove pot from heat. Allow to cool to room temperature.

Remove quenelles with a slotted spoon and place them in a dish. Strain the broth through a fine sieve, pour over the quenelles and refrigerate until ready to use.

Dill sauce: Blend all ingredients.

Red pepper sauce: Blend all ingredients.

Place two quenelles onto individual serving plates. Pour dill sauce over one and red pepper sauce over the other, so that they are both well coated.


Pike Quenelles in Nantua Sauce

In a large sauté pan, boil the fresh milk with a dab of butter and coarse gray sea salt.

Once the milk comes to a boil, remove the sauté pan from the heat and add the sifted flour gradually, stirring constantly with a wooden spoon.

Put the sauté pan back on the range over a high heat and to dry out the panada as if for a choux pastry dough, stirring constantly.

When it no longer sticks to the fingers, add the eggs one by one, working the mixture while warm over a low heat on the edge of the range.

Once the panada is nice and dry, place on a stainless steel sheet pan and cover immediately with plastic wrap. Let it cool at least one day before using it. The panada can be refrigerated for up to 4 days.

Step 2: Quenelles

Using a fine blade attachment for the chopper, chop the pike meat twice. Sieve it through a fine meshed tamis, making sure not to heat it during this process. Put it in a stainless steel bowl, carefully collecting all the bits of fish in the tamis.

In order to obtain the best results, all of the ingredients should be at the same temperature. Mix the pike meat into the panada bit by bit, stirring as quickly as possible with a wooden spatula to give the mixture as much body as possible.

Once the quenelle dough is nice and homogenous, check the seasoning and transfer to a stainless steel container. Cover it with plastic wrap and refrigerate for 12 hours.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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