ADOLF FREY'S PIKE QUENELLES

		      Title: ADOLF FREY'S PIKE QUENELLES
  Categories: Fish, 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
 
 MMMMM------------------------WHITE SAUCE-----------------------------
       1 qt Chicken stock, hmmade or can
   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,
   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.
   
   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.