Pike Quenelles in Beurre Blanc

Step 1

Cut the pike fillet into 1-inch chunks and place them on a plate in the freezer for 10 minutes so they are very cold.

Step 2

Pulse the cold pike chunks in a food processor until they resemble coarse breadcrumbs, about 20 pulses; do not overprocess or the texture will become gluey.

Step 3

Transfer the processed pike to a bowl and place it in an ice bath (a larger bowl filled with ice and water) to keep everything cold while you work.

Step 4

Add the egg white to the cold pike and stir gently with a rubber spatula until just combined, about 10 strokes.

Step 5

Pour in the heavy cream in two additions, folding gently after each pour until the mixture is smooth and pale, about 30 seconds total.

Step 6

Season the pike mousse with a pinch of salt and white pepper, then cover and refrigerate for at least 10 minutes so it firms up slightly.

Step 7

Fill a large pot with 8 cups of water and bring it to a gentle simmer over medium heat; you should see small bubbles rising slowly from the bottom, not a rolling boil.

Step 8

Using two wet soup spoons, shape the pike mousse into quenelle ovals by scooping a heaping spoonful, then sliding it back and forth between the two spoons until it is smooth and football-shaped.

Step 9

Gently lower each quenelle into the simmering water by laying a spoon on the surface and sliding the quenelle off; do not stir.

Step 10

Poach the quenelles for 4 to 5 minutes, until they float to the surface and stay there—this means they are cooked through.

Step 11

Remove each quenelle with a slotted spoon and place it on a clean kitchen towel to drain, keeping them warm on a serving plate.

Step 12

Melt 1 tablespoon of butter in a small saucepan over medium heat, then add the minced shallot and cook, stirring occasionally, until soft and translucent, about 2 minutes.

Step 13

Pour in the white wine and stir with a wooden spoon, scraping up any browned bits stuck to the bottom of the pan, then simmer until the liquid reduces to 1 tablespoon, about 2 minutes.

Step 14

Remove the pan from heat and let cool for 30 seconds, then whisk in the remaining 5 tablespoons of cold butter, one tablespoon at a time, until the sauce is smooth, glossy, and pale yellow.

Step 15

Taste the sauce and adjust with a pinch of salt and white pepper if needed.

Step 16

Spoon the warm beurre blanc sauce over and around the poached quenelles just before serving.