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.
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 fine-mesh 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 15-20 mins, unti cheese browns. Serve 2-3 quenelles per diner.
Shared by Deidre Ganopole in Anchorage.