Quenelles de Brochet is a classic French delicacy that transforms humble pike fish into an elegant, light dish. Perfect for impressing guests without breaking a sweat, this recipe combines a savory fish mousse with a rich, creamy sauce.
Pike fish fillet is the star of the dish, offering a firm texture and mild flavor perfect for shaping into quenelles. Heavy cream adds richness and helps bind the mixture into a smooth, luxurious mousse. Breadcrumbs give structure to the quenelles, ensuring they hold their shape while cooking. Eggs provide additional binding and a silky texture. Butter is used in the sauce, adding a rich, creamy base. All-purpose flour thickens the sauce, while salt, white pepper, and nutmeg season the quenelles perfectly. Fish stock and white wine create a flavorful broth for the sauce. Gruyère cheese adds a nutty, savory finish when sprinkled on top. Finally, parsley provides a fresh pop of color and flavor to garnish the dish.
Quenelles de Brochet pair beautifully with a crisp green salad and a light, citrusy vinaigrette. For a truly French experience, serve alongside a chilled glass of Sauvignon Blanc or a light Chardonnay.
Start by preheating your oven to 375°F. This ensures it's ready when you are. Next, take your pike fish fillet and, using a food processor, blend it until smooth. This step is crucial for the texture of the quenelles, so make sure it's thoroughly processed.
Slowly add the eggs, heavy cream, breadcrumbs, salt, white pepper, and nutmeg to the food processor, blending until the mixture is silky smooth. This should look like a thick, creamy batter.
Using two spoons, shape the mixture into oval dumplings. It might take a bit of practice, but don’t worry, they don’t need to be perfect. Carefully poach these quenelles in simmering water for about five minutes until they’re firm. Remove them with a slotted spoon and set aside.
Now, let’s move on to the sauce. In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking for about two minutes to form a roux. You’ll want to keep stirring to avoid lumps.
Gradually add the fish stock and white wine, whisking constantly until the sauce thickens. This step is where patience pays off; you'll know it’s ready when it coats the back of a spoon.
Arrange the quenelles in a baking dish, pour the sauce over them, and sprinkle generously with Gruyère cheese. Bake for 25-30 minutes until it’s golden and bubbling. Before serving, sprinkle with chopped parsley for a fresh finish.
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