Recipe
Recipe: Le Julien - Pike Perch Quenelle
The restaurant
The recipe
Quenelles
Finely blend all ingredients together in the Thermomix until a homogeneous mixture is formed. Using two spoons, shape them into quenelles and refrigerate for 20 minutes.
Poach the quenelles in fish fumet for 3 minutes, then remove them and bake for 5 minutes in an oven preheated to 200 °C.
Nantua sauce
Cook the crayfish for 1 minute in fish fumet. Remove the tails and set them aside for garnish.
Sauté all vegetables with a peeled clove of garlic. Add the tomato paste and cook briefly. Deglaze with white wine and cognac, and let the alcohol evaporate.
Bake the langoustine and crayfish heads for 12 minutes in a preheated oven at 200 °C. Crush the heads and add them, along with the chicken stock, to the vegetables.
Simmer for 25 minutes just below boiling point. Then add the dried shrimp heads and let steep for another 25 minutes.
Pass the broth through a sieve and reduce until it reaches a sauce consistency. Finish with lemon juice, butter, and sour cream, then blend until smooth.
Sour cream with verjus
Whip everything until firm and store in the refrigerator.
Fennel
Cut the fennel into small cubes and briefly sauté them, along with the peeled crayfish tails.
Finishing
Arrange the warm quenelles on the plate and top with the fennel cubes and crayfish.
Spoon the freshly blended Nantua sauce over the dish.
At the table, garnish with a teaspoon of sour cream with verjus and a sprig of bronze fennel.
