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Recipe Name: Adolf Frey's Pike Quenelles Submitted by: Administrator
Source: Source Description:
Ethnicity: German Last Modified: 2/22/2014
Base: Fish Comments:
Preparation Time:
Number of Servings: 6

2 1/2 Pound(s) Pike, skinned & boned
1 1/4 Cup(s) Water
1 1/4 Cup(s) All-Purpose Flour
2 Eggs
1 Cup(s) Butter, unsalted
Salt & fresh ground pepper
4 Eggs yolks
1 Quart(s) Chicken stock, hmmade or can
1 1/2 Cup(s) Heavy cream
1/2 Cup(s) 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-&-egg 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.

Nutrition (calculated from recipe ingredients)
Calories: 778
Calories From Fat: 446
Total Fat: 50.6g
Cholesterol: 406.2mg
Sodium: 266.5mg
Potassium: 730.9mg
Carbohydrates: 21.6g
Fiber: <1g
Sugar: <1g
Protein: 57.3g

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