Walleye Pike Quenelle with Tomato Coulis and Fresh Mozzarella | culture: the word on cheese
In French classical tradition, quenelles are small dumplings made from poached meat, poultry, or fish. Formed with two spoons, they have a distinct shape.
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Ingredients
- 5 matoes
- 2 cups brodo (pasta cooking water or vegetable stock)
- Parmigiano-Reggiano rinds (optional)
- 1 tablespoon red wine vinegar
- 1 tablespoon cold-pressed extra-virgin olive oil
- 2 teaspoons unsalted butter
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1½ cups butter
- 1¾ cups plus 2 tablespoons all-purpose flour
- 3 large eggs (at room temperature)
- 6 large egg yolks (at room temperature)
- 1¼ pounds Lake Erie walleye fillets (skinned)
- ¼ cup heavy cream
- 1 teaspoon kosher salt
- Slices day-old bread
- Extra-virgin olive oil
- Fresh mozzarella
- Parmigiano-Reggiano (grated fine)
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