Pan-Seared Pike Quenelles with Brown Butter
Elegant French pike dumplings seared golden and finished with nutty brown butter and lemon. Restaurant-level in 20 minutes, weeknight-easy on the stovetop.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 8 oz pike fillets, skinless
- 1 large whole egg
- 3 tbsp heavy cream
- 4 tbsp butter, divided
- 1 whole lemon
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Pulse pike, egg, cream, salt, and pepper in a food processor until smooth paste forms.
- 2
Heat 1 tbsp butter in a skillet over medium-high until foaming, about 1 minute.
- 3
Use two wet spoons to shape pike mixture into 6 quenelle ovals, sliding each into the skillet.
- 4
Cook 3–4 minutes until bottoms are golden, then flip gently and cook 2–3 minutes more.
- 5
Transfer quenelles to a warm plate, then add remaining 3 tbsp butter to the pan.
- 6
Melt butter over medium heat, swirling, until it turns golden-brown and smells nutty, ~2 min.
- 7
Squeeze half the lemon over quenelles, drizzle with brown butter, garnish with parsley.
Tools you’ll need
- food processor
- 12-inch nonstick or stainless steel skillet
- two spoons or quenelle mold
- spatula
- warm plate
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