*  Exported from  MasterCook  *
 
                        ADOLF FREY'S PIKE QUENELLES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             German
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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-&-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.
  
 
 
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