Pike Cakes with Crayfish Sauce (Quenelles de Brochet)
Creamy fish with a traditional crayfish sauce for a double dose of French seafood.
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Cooking tools:
- Food processor
- Fine-mesh strainer
- Oven
- Stove
- Mixing bowl
- Saucepan
- By-13-inch baking dish
- Baking dish
- Plastic wrap
- Refrigerator
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 1 1⁄2 lb. skinless, boneless pike or sole, roughly chopped
- 4 large eggs, lightly beaten
- 6 cups heavy cream
- Kosher salt and freshly ground white pepper
- Cayenne
- Nutmeg
- 3 lb. 1 lb. crayfish or whole lobster, steamed
- 2 tbsp. olive oil
- 4 large button mushrooms, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 ribs celery, roughly chopped
- 1 leek, roughly chopped
- 1⁄4 cup tomato paste
- 2 oz. cognac
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