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Chefs’ Recipes


Pike-perch quenelles with lobster sauce

recquen4From Loiseau des Vignes

Serves 6

For the quenelle base:
12,5 cl milk
30 g butter
60 g flour
1 egg

For the forcemeat:
300 g pike-perch, filleted and skinned
50 cl well-chilled double cream
2 egg whites
2 teaspoons salt
pepper
grated nutmeg

For the lobster sauce:
2 lobster heads or 6 scampi heads

1 medium onion
1 medium carrot
2 cloves garlic, peeled
1 sprig fresh thyme
50 g tomato concentrate
35 cl Cognac
25 cl olive oil
5 cl white wine
75 cl double cream
2 or 3 soupspoons Noilly Prat
Salt and pepper

Poaching liquid for the quenelles:
1 l fish stock

Preparation time: 1…

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