Quenelles of pike with morel sauce

Quenelles of pike with morel sauce

Chenelle di luccio con spugnole

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g fillet of pike, cleaned and completely boned
3 large egg whites
1g saffron strands, or the equivalent of saffron powder
salt
pepper
400ml double cream
chervil sprigs, to garnish

Sauce

Quantity Ingredient
2 small onions, very finely sliced
100g unsalted butter
55g dried morels, soaked in warm water for 2 hours
2 tablespoons balsamic vinegar
4 tablespoons dry sherry
6 tablespoons double cream

Method

  1. Put the fish fillets, egg whites, saffron and seasoning in a blender and process until completely smooth. Don’t overbeat, though: the mixture must be cold. Put into an iced bowl (or a bowl sitting in a heap of ice cubes). In a separate bowl, whip the cream to soft peaks. Gently fold the cream into the fish mixture Leave to chill in the fridge for a few hours.
  2. To make the sauce, fry the onions in the butter until transparent. Add the pre-soaked morels and cook for 10–15 minutes, then add the balsamic vinegar, Sherry, cream and some salt and pepper. Cook gently for a further 10 minutes. You may need to thin the sauce at this stage: add a little of the morel soaking water to the pan.
  3. In a wide shallow pan bring some salted water to the boil, then turn down to a simmer. With 2 dessertspoons shape the pike mixture into quenelles, and then lower them into the simmering water. Be very careful not to increase the temperature of the water at all. After 8–10 minutes of gentle simmering, remove the quenelles with a slotted spoon and drain well.
  4. Place the quenelles in hot bowls on top of the warm morel sauce. Garnish with the chervil sprigs and serve immediately. This dish can be accompanied by boiled rice and a Florence fennel salad.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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