Quenelle De Brochet, Sauce Américaine Recipe
pike mousse and lobster sauce
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Ingredients
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Quenelle Ingredients
Sauce Américaine Ingredients
Method
Preparing Quenelles
- 1
Make the Pike Mousse
In a food processor, combine the pike fillets, eggs, salt, white pepper, nutmeg, and half of the cream. Blend until smooth. Gradually add the remaining cream while blending until fully incorporated.
- 2
Shape the Quenelles
Using two spoons, shape the mousse into oval dumplings. Set aside.
- 3
Poach the Quenelles
Bring a pot of salted water to a simmer. Gently lower the quenelles into the water and poach for about 10-12 minutes, or until they float to the surface. Remove and set aside.
Preparing Sauce Américaine
- 4
- 5
Make the Sauce
Add the lobster shells and tomato paste, stirring for a couple of minutes. Pour in the white wine and reduce by half. Add heavy cream and simmer until thickened.
- 6
Finish the Sauce
Strain the sauce to remove solids, return to heat, and season with salt and black pepper to taste. Stir in chopped chives before serving.
Serving
- 7
Plate the Dish
Place the poached quenelles on a plate and generously spoon the sauce Américaine over them. Garnish with additional chives if desired.
