Text 19893, 88 rader
Skriven 2007-09-01 21:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELISE PAPE
Ärende: Re: Cookout
===================
-=> Quoting Elise Pape to All <=-

 EP> Hi all.  On my own account for a change.


We seem to have a whole bunch of new posters during your cook-out.

A little taste of Germany for you....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adolf Frey's Pike Quenelles
 Categories: Fish, American, German
      Yield: 6 servings
 
  2 1/2 lb Pike, skinned & boned
  1 1/4 c  ;Water
  1 1/4 c  All-purpose flour
      2    Eggs
      1 c  Butter, unsalted
           Salt & fresh ground pepper
      4    Eggs yolks
           WHITE SAUCE:
      1 qt Chicken stock
  1 1/2 c  Heavy cream
           Salt & fresh ground pepper
    1/2 c  Shredded Parmesan cheese
 
  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,
  depending 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, until cheese browns. Serve 2-3 quenelles per
  diner.
  
  From: The Riversong Lodge Cookbook: World-Class Cooking the the
  Alaskan Bush, by Kirsten Dixon. 1993.

  Shared by Deidre Ganopole in Anchorage.
 
MMMMM

Cheers

YK Jim


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