Pike Quenelles

by MiaVarghese
Pike fish fillet with a sauce made with white wine
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Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Pike fillets - 400 g
  • Egg whites - 2 nos
  • Fresh cream - 150 g
For court bouillon:
  • White wine - 1/4 litre
  • Carrot(sliced) - 1 no
  • Onion(sliced) - 1 no
  • Clove - 1 no
  • Thyme - 1 spring
  • Shallot(finely chopped, Kunjulli) - 1 no
  • Bay leaf - 1 no
  • Parsley - 1 spring
  • Pepper powder(As reqd) -
  • Salt(As reqd) -
Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Pike fillets - 400 g
  • Egg whites - 2 nos
  • Fresh cream - 150 g
For court bouillon:
  • White wine - 1/4 litre
  • Carrot(sliced) - 1 no
  • Onion(sliced) - 1 no
  • Clove - 1 no
  • Thyme - 1 spring
  • Shallot(finely chopped, Kunjulli) - 1 no
  • Bay leaf - 1 no
  • Parsley - 1 spring
  • Pepper powder(As reqd) -
  • Salt(As reqd) -
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For preparing pike quenelles, mince the pike fillets for 30 seconds and refrigerate it.
  2. Prepare the court bouillon:- 2)Boil 1/2 litre of water in a saucepan and add in all the ingredients under court bouillon ingredients. Allow it to cook for 15 minutes. Keep it aside.
  3. Mix the egg white with the minced pike fillet stirring well.
  4. Add cream, pepper powder and salt. Mix well.
  5. Shape 12 quenelles using 2 tbsp.
  6. Strain the court bouillon and pour it over the saucepan. Allow it to simmer with the pike fish for 4 minutes.
  7. Pike quenelles are ready. Serve with hollandaise sauce.
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