Name: Pike Quenelles
Total time: 30 min
Yield: 2 people
Ingredients: 400 g Pike fillets; 2 nos Egg whites; 150 g Fresh cream; 1/4 litre White wine; 1 no Carrot (sliced); 1 no Onion (sliced); 1 no Clove; 1 spring Thyme; 1 no Shallot (finely chopped, Kunjulli); 1 no Bay leaf; 1 spring Parsley; Pepper powder (As reqd); Salt (As reqd)

Pike fish fillet with a sauce made with white wine

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) -

Instructions

For preparing pike quenelles, mince the pike fillets for 30 seconds and refrigerate it.
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.
Mix the egg white with the minced pike fillet stirring well.
Add cream, pepper powder and salt. Mix well.
Shape 12 quenelles using 2 tbsp.
Strain the court bouillon and pour it over the saucepan. Allow it to simmer with the pike fish for 4 minutes.
Pike quenelles are ready. Serve with hollandaise sauce.

Share this Recipe

Pike Quenelles

Related Posts

Leave a Comment Cancel Reply