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Author's note: Adolph Frey owns one of the few Michelin-rated 2-star 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.
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1.
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To make quenelles, grind pike in food processor, or use a tamis if you have one. Set aside.
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2.
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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.
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3.
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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.
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4.
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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.
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5.
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In large saucepan over med. heat, reduce cream until it begins to thicken, whisking occasionally.
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6.
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whisk thickened cream into stock, adding more or less cream, deepending on desired consistency. Season w/salt & pepper to taste. Strain sauce through a fine-mesh sieve, if desired. Makes 2 cups.
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7.
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To assemble dish, shape quenelles by mounding mixture between 2 warmed spoons. Set each quenelle on floured surface.
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8.
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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.
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9.
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Nap quenelles w/enough white sauce to cover. Sprinkle w/Parmesan. Bake for 15-20 mins, unti cheese browns. Serve 2-3 quenelles per diner.
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From: The Riversong Lodge Cookbook: World-Class Cooking the the Alaskan Bush, by Kirsten Dixon. 1993. Alaska Northwest Books. ISBN 0-88240-431-8 Shared by Deidre Ganopole in Anchorage.
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