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Ingredientes
- Â Â Quenelles de brochet
- Â Â The panade
- 250 ml lowfat milk
- 25 gm butter
- 1 pch salt
- 85 gm sifted flour
- 1 x egg
- 320 gm pike fillets skinned
- 200 gm butter melted and cooled but not hardened
- 4 whl Large eggs
- 3 x egg whites
- Â Â lOOml double cream
- 1 pch nutmeg
- 1 x salt and freshly grnd white pepper
- Â Â flour for dusting
- 60 gm clarified butter
- Â Â Sauce Normande (covered previously)
Direcciones
- Put the lowfat milk butter and salt in a saucepan and bring to the boil
- Take the pan off the heat and beat in the sifted flour with a spatula mixing well to prevent lumps from forming
- Add in the egg and return the pan to the heat to dry out the panade stirring continuously for 1 minute You should have about 220g of the panade Transfer it to a bowl and cover with cling film to prevent a skin from forming When it is cool chill it for 12 hrs
- Puree the pike fillets in a food processor then rub through a fine metal sieve Mix in the chilled panade with a spatula and again rub the mix through the sieve The next stage can be done in a bowl with a spatula or possibly in an electric mixer fitted with a plastic blade At low speed fold in the cooled melted butter taking care not to add in any milky deposits from the bottom of the pan
- Add in the whole Large eggs one at a time then the whites working the mix continuously Stir in the cream and nutmeg and season with salt and 5g/ tsp. white pepper
- Increase the speed and beat the mix more rapidly fpr 23 min till smooth Transfer it to a tray or possibly shallow dish cover with clingfilm and refrigeratefor 67 hrs Fill a large shallow pan with lightly salted water and bring to a gentle simmer
- Divide the chilled quenelle mix into 10 On a lightly floured marble or possibly wooden surface roll each piece into a large oval or possibly sausage shape and poach immediately in the simmering water for 67 min till just hard turning them over very gently after 34 min Lift out the quenelles with a slotted spoon and plunge into a bowl of iced water When they are cool drain them and carefully pat dry Place on a dish cover with clingfilm and chill till you are ready to cook them (they will keep for 2 or possibly 3 days)
- Preheat the oven to gas 4 180C (350F) and a salamander or possibly grill to very warm Heat the Sauce Normande till very warm but not boiling
- Brush the gratin dishes with clarified butter arrange a quenelle on each plate and cook in the oven for 10-12 min till the quenelles have increased their volume by about one third.
- Immediately coat them with warm sauce and place under a salamander or possibly very warm grill for about I minute till they have a beautiful light golden brown glaze Serve immediately
- NotesIf you wish to make additions cut some crayllsll tails and mushroom caps into large diee cook them and scatter them around the quenelles just before glazing them
- serves 10prepartaiton time 1 1/2 hoursplus 67 hrs chillingcooking time 10-12 minutesequipment: food processor10 gratin dishes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 231 | 75% |
| Total Fat 26.18g | 33% |
| Saturated Fat 15.7g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 237mg | 10% |
| Potassium 170mg | 5% |
| Total Carbs 7.98g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.57g | 1% |
| Protein 11.19g | 18% |
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