2 1/2 lb pike, skinned & boned
1 1/4 cup ; water
1 1/4 cup all-purpose flour
2 eggs
1 cup butter, unsalted
1 ; salt & fresh ground peppe
4 eggs yolks
WHITE SAUCE
1 qt chicken stock, hmmade or can
1 1/2 cup heavy cream
1 ; salt & fresh ground peppe
1/2 cup shredded parmesan cheese
Directions
Author's note: Adolph Frey owns one of the few Michelin-rated 2-star
restaurants in Germany. He made this dish at the lodge for Carl's
birthday celebration 1 year. Quenelles are poached fish-&-egg mounds
traditionally made w/pike.
To make quenelles, grind pike in food processor, or use a tamis if
you have one. Set aside.
Bring water to a boil. Sift in flour & stir until water is absorbed.
Keep stirring so that mixture doesn't stick to pan. Remove from heat
& beat in 1 egg. Cool mixture, then refrigerate until cold. Remove
mixture from refrigerator & blend it in food processor until smooth.
This is the panade.
Cream butter in small bowl. Put ground pike in bowl that is set inside
another bowl of ice. Season w/salt & pepper, mix in panade, &
gradually add other whole egg & all egg yolks. When blended well, add
butter. This can be done in food processor if all ingreds are kept
cold. Chill mixture for 30 mins.
To make white sauce, place chicken stock in heavy saucepan over medium
heat. Bring to simmer, then reduce heat & continue to simmer on low
until stock is reduced down to 1 cup liquid, abt. 45 mins.
In large saucepan over med. heat, reduce cream until it begins to
thicken, whisking occasionally.
whisk thickened cream into stock, adding more or less cream,
deepending on desired consistency. Season w/salt & pepper to taste.
Strain sauce through a fine-mesh sieve, if desired. Makes 2 cups.
To assemble dish, shape quenelles by mounding mixture between 2 warmed
spoons. Set each quenelle on floured surface.
Preheat oven to 400F. Butter baking dish large enough to hold
quenelles. In wide saucepan, bring 3 qts water to a boil & poach
quenelles for 15 mins w/o letting water boil. Drain thoroughly.
arrange quenelles in prepared baking dish.
Nap quenelles w/enough white sauce to cover. Sprinkle w/Parmesan.
Bake for 15-20 mins, unti cheese browns. Serve 2-3 quenelles per
diner.
From: The Riversong Lodge Cookbook: World-Class Cooking the the
Alaskan Bush, by Kirsten Dixon. 1993. Alaska Northwest Books. ISBN
0-88240-431-8 Shared by Deidre Ganopole in Anchorage.
Servings: 6 servings
Adolf Frey's Pike Quenelles Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
We are able to follow the history of meal recipes far back into history, in truth as far as pharonic Egypt, and quite possibly further than that. However, mostly, these ancient recipes were just very simple pictorial recipes for food preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius wrote some documents describing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also recounts how the cooks of Roman times were skilled in the use of many different herbs, including a few that will be familiar to modern chefs like bay, mint and parsley. Later on, we find some recipe books which were published in the fourteenth century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that is popular today, but rather accounts of the types of food cooked for the rich and wealthy people of those days. Later on in the 1400s, people returning from the crusades brought back many foods and spices from Arab countries, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted an outbreak in recipe manuscripts, many of which still exist in private cookery archives. For the centuries that followed, the powerful and wealthy houses competed with each other to offer the most extravagent meals, and as a consequence, the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cook books are in great demand, as a result of more people being able to read, people having increased leisure time and a general increase in wealth. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Adolf Frey's Pike Quenelles recipe.
