Lyonnaise Pike Quenelle Recipe

Ingredients:

• 1 pound of pike fillet, deboned and skinned
• 4 tablespoons of unsalted butter
• 1 cup of heavy cream
• 1 cup of fresh breadcrumbs
• 3 eggs, separated
• 1 small onion, finely chopped
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of cayenne pepper
• 1 tablespoon of chopped fresh parsley

Instructions:

1. In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes.
2. Add the pike fillet to the pan and cook until opaque, about 6-8 minutes. Remove from heat and let cool.
3. In a large bowl, mix together the cooled pike, heavy cream, breadcrumbs, egg yolks, salt, black pepper, nutmeg, cayenne pepper, and parsley. Beat the egg whites until stiff peaks form and fold into the mixture.
4. Preheat the oven to 350°F. In a large pot of boiling water, form the mixture into quenelles (oval shapes) using two spoons, and gently drop them into the water. Poach for 3-4 minutes, then use a slotted spoon to carefully remove the quenelles from the water and place them in a baking dish.
5. Melt the remaining 2 tablespoons of butter and brush over the quenelles. Bake in the oven for 20-25 minutes, until golden brown and crispy on top.
6. Serve hot with a side of roasted vegetables or a green salad.

Verdict:

This Lyonnaise Pike Quenelle recipe is a classic French dish with a delicate yet flavorful taste. The combination of the pike, cream, and spices create a creamy, flavorful texture that will leave you wanting more. It’s a perfect dish for a dinner party or a special occasion.

Serving Suggestions:

Serve with a side of roasted root vegetables or a French green salad. Pair with a light white wine such as Sauvignon Blanc or a dry Rosé.