Pike Quenelles
Delicate, fluffy pike dumplings in a creamy sauce, garnished with fresh herbs and served with a simple salad. A classic French dish made weeknight-friendly.
- Total time
- 40 min
- Servings
- 4
- Calories
- 350
- Protein
- 25g
Ingredients
- 1 lb pike fillet
- 2 large egg whites
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp white pepper
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
Instructions
- 1
In a food processor, puree the 1 lb pike fillet with 2 egg whites, 1 tsp salt, and 1/2 tsp white pepper until smooth, about 1 minute.
- 2
With the processor running, slowly add 1/2 cup of the heavy cream until the mixture is light and fluffy, about 30 seconds. Chill the mixture for 15 minutes.
- 3
In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until golden.
- 4
Gradually whisk in 1 cup milk and the remaining 1/2 cup heavy cream. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes. Season with salt and pepper.
- 5
Bring a large pot of salted water to a gentle simmer. Using two spoons, shape the pike mixture into oval quenelles and drop them into the water. Poach for 8-10 minutes until they float and are firm to the touch.
- 6
Remove the quenelles with a slotted spoon and place them on a plate. Pour the warm cream sauce over the top and garnish with chopped chives.
- 7
Serve immediately with a side salad of mixed greens and tomato slices, if desired.
Tools you’ll need
- food processor
- saucepan
- large pot
- slotted spoon
- whisk
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