Pike Quenelles

Step 1

In a food processor, puree the 1 lb pike fillet with 2 egg whites, 1 tsp salt, and 1/2 tsp white pepper until smooth, about 1 minute.

Step 2

With the processor running, slowly add 1/2 cup of the heavy cream until the mixture is light and fluffy, about 30 seconds. Chill the mixture for 15 minutes.

Step 3

In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until golden.

Step 4

Gradually whisk in 1 cup milk and the remaining 1/2 cup heavy cream. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Step 5

Bring a large pot of salted water to a gentle simmer. Using two spoons, shape the pike mixture into oval quenelles and drop them into the water. Poach for 8-10 minutes until they float and are firm to the touch.

Step 6

Remove the quenelles with a slotted spoon and place them on a plate. Pour the warm cream sauce over the top and garnish with chopped chives.

Step 7

Serve immediately with a side salad of mixed greens and tomato slices, if desired.