Pike Quenelles in Beurre Blanc
Delicate pike dumplings poached in simmering water and crowned with silky butter sauce. A classic French dish that looks restaurant-worthy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb pike fillet, skinless and boneless
- ¼ cup heavy cream
- 1 large egg white
- 6 tablespoons butter, divided
- 3 tablespoons dry white wine
- 1 small shallot, minced
- 1 pinch salt and white pepper to taste
Instructions
- 1
Cut the pike fillet into 1-inch chunks and place them on a plate in the freezer for 10 minutes so they are very cold.
- 2
Pulse the cold pike chunks in a food processor until they resemble coarse breadcrumbs, about 20 pulses; do not overprocess or the texture will become gluey.
- 3
Transfer the processed pike to a bowl and place it in an ice bath (a larger bowl filled with ice and water) to keep everything cold while you work.
- 4
Add the egg white to the cold pike and stir gently with a rubber spatula until just combined, about 10 strokes.
- 5
Pour in the heavy cream in two additions, folding gently after each pour until the mixture is smooth and pale, about 30 seconds total.
- 6
Season the pike mousse with a pinch of salt and white pepper, then cover and refrigerate for at least 10 minutes so it firms up slightly.
- 7
Fill a large pot with 8 cups of water and bring it to a gentle simmer over medium heat; you should see small bubbles rising slowly from the bottom, not a rolling boil.
- 8
Using two wet soup spoons, shape the pike mousse into quenelle ovals by scooping a heaping spoonful, then sliding it back and forth between the two spoons until it is smooth and football-shaped.
- 9
Gently lower each quenelle into the simmering water by laying a spoon on the surface and sliding the quenelle off; do not stir.
- 10
Poach the quenelles for 4 to 5 minutes, until they float to the surface and stay there—this means they are cooked through.
- 11
Remove each quenelle with a slotted spoon and place it on a clean kitchen towel to drain, keeping them warm on a serving plate.
- 12
Melt 1 tablespoon of butter in a small saucepan over medium heat, then add the minced shallot and cook, stirring occasionally, until soft and translucent, about 2 minutes.
- 13
Pour in the white wine and stir with a wooden spoon, scraping up any browned bits stuck to the bottom of the pan, then simmer until the liquid reduces to 1 tablespoon, about 2 minutes.
- 14
Remove the pan from heat and let cool for 30 seconds, then whisk in the remaining 5 tablespoons of cold butter, one tablespoon at a time, until the sauce is smooth, glossy, and pale yellow.
- 15
Taste the sauce and adjust with a pinch of salt and white pepper if needed.
- 16
Spoon the warm beurre blanc sauce over and around the poached quenelles just before serving.
Tools you’ll need
- large pot
- food processor
- rubber spatula
- large bowl (for ice bath)
- small bowl (for mixing)
- two soup spoons (for shaping quenelles)
- slotted spoon
- small saucepan
- wooden spoon
- whisk
- serving plate
- kitchen towel
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