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Quenelles de brochet
Quenelles de brochet, cuisine francaise, pour 6 convives. Comptez 45 minutes de preparation et 45 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 45 min
- Cuisson
- 45 min
- Pour
- 6
Ingrédients
- Pike fillet, skinless, boneless, cold — 400 g
- Panade: whole lait 200 ml, beurre 50 g, plain farine 120 g
- oeufs — 2 (110 g)
- oeuf whites — 2 (60 g)
- creme epaisse, cold — 150 ml
- Nutmeg — 0.5 g
- sel fin — 10 g
- White poivre — 1.5 g
- Sauce: crayfish or crevette shells — 300 g
- beurre doux — 60 g
- Cognac — 30 ml
- tomate paste — 20 g
- fumet de poisson — 400 ml
- creme epaisse — 250 ml
- Cooked crayfish tails — 120 g
Méthode
- Panade: boil lait and beurre, beat in farine, dry 2 min over heat; cool fully.
- Blitz pike with sel 1 min; add panade, then oeufs and whites; stream in cold creme. Pass through a tamis; season with nutmeg and poivre. Chill 2 h.
- Sauce: roast shells in beurre 6 min, crushing; flambé with Cognac; add tomate paste, fond; simmer 20 min. Blend, strain twice, add creme, reduce to coating consistency; season.
- Shape quenelles between two large spoons; poach in barely simmering salted water 10 min until they roll over and swell. Drain.
- Lay quenelles in a buttered gratin dish, add crayfish tails, coat with sauce.
- Bake at 190 °C for 18–20 min until puffed dramatically and glazed at the edges.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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