Pike
A traditional dish enhanced with excellence. That's the promise of Jeanne Satori and David Degoursy, the owners of De:ja, who have revisited the pike quenelle in a refined version coated in a creamy sauce.
Serves 6
Preparation time: 45 min
Cooking time: 30 min
Panade
- 4 egg yolks
- 85 g flour
- 8 cl milk
- 80 g butter
Fine pike stuffing
- 360 g pike
- 4 egg whites
- 12 cl crème fraîche
- 10 g salt
- 1 bunch lovage
- 1 bunch parsley
- 1 bunch mustard shoots (optional)
- 2 g pepper
- 1 g saffron
Stuffing for quenelle
- 360 g breadcrumbs
- Thin stuffing
- 30 g trout egg
Sauce
- 10 cl cream
- 30 g butter
- 1 bunch lovage
- 1 tsp honey vinegar
- 3 tbsp. vegetable stock
- salt and pepper
Seasoning
- Dried pike eggs (or fleur de sel)
- Pepper
- 30 snails
- Vegetable stock
- Butte r
1 - Prepare the panade: heat the butter, 8 cl water and milk to a simmer. Remove from the heat, then add the flour, stirring vigorously (the texture should be smooth), then return to medium heat to dry out the mixture (approx. 2 min). Whisk the mixture until it reaches 43°C, then add the egg yolks. Leave to stand.
2 - Prepare the fine stuffing: make a chlorophyll by placing the lovage, parsley and mustard sprouts in boiling water, remove after 10 seconds, then plunge into iced water to cool. Place the pike stuffing, egg whites, cream, salt, pepper, saffron and cooled chlorophyll in a blender. Blend until smooth. Then pass through a sieve.
3 - Prepare the stuffing: mix the breadcrumbs with the fine stuffing and trout roe until smooth.
4 - Make the quenelles: use 2 spoons to make the quenelles, then boil in 15% salted water. Cook for 4 to 6 min. Set aside in iced water.
5 - Make the sauce: prepare a chlorophyll by placing the lovage bunch in boiling water, then remove after 10 seconds and cool in iced water. Reduce the vegetable stock, then add the cream and reduce again with the honey vinegar. Add the butter and chlorophyll over a low heat to maintain a smooth texture and color. Season to taste.
6 - Finishing: reheat the quenelles with the snails in the butter and a little stock, create a pretty glaze, and season with dried pike roe (or fleur de sel) and pepper.
7 - Presentation: arrange the elements attractively, then pour over the sauce.
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