Pike Dumplings [Recipe]
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► Ingredients for 3 people
250 g pike meat
70 g flour
5 eggs
30 g butter
2 garlic cloves
1 sprig of thyme
1/4 liter single cream
1/4 liter smoked fish stock
250 g clarified butter
17 cl milk
Salt and pepper
1) Place the milk and 20 g butter in a saucepan, add a pinch of salt, and bring to a boil.
Once boiling, stir in 60 g flour with a spatula and dry well.
As soon as the mixture starts to pull away from the sides of the container, quickly whisk in 1 beaten whole egg, finish mixing with a spatula, remove from heat, and let cool at room temperature for at least 1 hour, or even half a day.
2) After resting for at least 1 hour, place the cooled panade in a blender, add the pike meat, and blend.
Then gradually incorporate the 250g of clarified butter while blending, season with salt and pepper, and while blending, gradually incorporate 100g of egg whites and 2 whole eggs.
Remove this mixture and store in the refrigerator for at least 2 hours, or even the day before for the next day.
3) Make a velouté:
Melt 10g of butter, stir in 10g of flour, and cook without browning for 1 to 2 minutes over low heat.
Gradually add the very cold fish stock. Once well incorporated, over higher heat, stir in the single cream.
Bring to a boil, season lightly with salt and pepper, and simmer for 3 to 4 minutes.
4) Bring a large quantity of water to a boil.
Once boiling, reduce to a simmer, add a sprig of thyme, the peeled garlic cloves, cut in half and removed the germ, and season with coarse salt.
The quenelle mixture is very cold; it has rested for at least 2 hours in the refrigerator.
Take a tablespoon dipped in very hot water from the quenelle mixture, roll the stuffing in the spoon to form a quenelle, then gently place the quenelle into the simmering water.
Make 4 quenelles, then poach them for 30 minutes. Halfway through, turn them over so that the floating part cooks.
5) Preheat the oven to 200°C (400°F).
Carefully remove them from the water with a slotted spoon.
Place them on a clean tea towel and let them drain.
Then place them in a warm, buttered dish, cover them with the piping hot velouté, and bake for 15 to 20 minutes at 200°C (400°F).
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