Recipe - Adolf Freys Pike Quenelles

2 One half pound Pike, skinned & boned
1 One fourth cup ;Water
1 One fourth cup Allpurpose flour
2 Eggs
1 cup Butter, unsalted
;Salt & fresh ground pepper
4 Eggs yolks

WHITE SAUCE
1 qt Chicken stock, hmmade or can
1 One half cup Heavy cream
;Salt & fresh ground pepper
One half cup Shredded Parmesan cheese

Author's note: Adolph Frey owns one of the few Michelinrated 2star
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 finemesh 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
1520 mins, unti cheese browns. Serve 23 quenelles per diner.

From: The Riversong Lodge Cookbook: WorldClass Cooking the the Alaskan
Bush, by Kirsten Dixon. 1993. Alaska Northwest Books. ISBN 0882404318
Shared by Deidre Ganopole in Anchorage.