Pike Quenelles in Nantua Sauce
- 2 lbs pike (1 kg)
- 3 1/2 ounces butter (100 g)
- 3/4 ounce fleur de sel (20 g)
- Espelette pepper
- 3 1/2 fluid ounces crayfish stock (10 cl)
- 7 ounces beurre blanc (20 g)
- 20 crayfish tails
- 4 chervil leaves
- 2 ounces truffle, sliced (60 g)
- 8 1/2 fluid ounces milk (25 cl)
- 4 1/2 ounces all-purpose flour (125 g)
- 1 3/4 fluid ounces butter (50 cl)
- 4 eggs
- fleur de sel
Step 1: Panada Dough
In a large sauté pan, boil the fresh milk with a dab of butter and coarse gray sea salt.
Once the milk comes to a boil, remove the sauté pan from the heat and add the sifted flour gradually, stirring constantly with a wooden spoon.
Put the sauté pan back on the range over a high heat and to dry out the panada as if for a choux pastry dough, stirring constantly.
When it no longer sticks to the fingers, add the eggs one by one, working the mixture while warm over a low heat on the edge of the range.
Once the panada is nice and dry, place on a stainless steel sheet pan and cover immediately with plastic wrap. Let it cool at least one day before using it. The panada can be refrigerated for up to 4 days.
Step 2: Quenelles
Using a fine blade attachment for the chopper, chop the pike meat twice. Sieve it through a fine meshed tamis, making sure not to heat it during this process. Put it in a stainless steel bowl, carefully collecting all the bits of fish in the tamis.
In order to obtain the best results, all of the ingredients should be at the same temperature. Mix the pike meat into the panada bit by bit, stirring as quickly as possible with a wooden spatula to give the mixture as much body as possible.
Once the quenelle dough is nice and homogenous, check the seasoning and transfer to a stainless steel container. Cover it with plastic wrap and refrigerate for 12 hours.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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