Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Pike, skinned boned
1 1/4 c ;Water
1 1/4 c All-purpose flour
2 Eggs
1 c Butter, unsalted
;Salt fresh ground pepper
4 Eggs yolks

------------------------WHITE SAUCE-----------------------------
1 qt Chicken stock, hmmade or can
1 1/2 c Heavy cream
;Salt fresh ground pepper
1/2 c Shredded Parmesan cheese

Author's note: Adolph Frey owns one of the few Michelin-rated 2-star
restaurants in Germany. He made this dish at the lodge for Carl's
birthday celebration 1 year. Quenelles are poached fish--egg mounds
traditionally made w/pike.

To make quenelles, grind pike in food processor, or use a tamis if
you have one. Set aside.

Bring water to a boil. Sift in flour stir until water is absorbed.
Keep stirring so that mixture doesn't stick to pan. Remove from heat
beat in 1 egg. Cool mixture, then refrigerate until cold. Remove
mixture from refrigerator blend it in food processor until smooth.
This is the panade.

Cream butter in small bowl. Put ground pike in bowl that is set inside
another bowl of ice. Season w/salt pepper, mix in panade,
gradually add other whole egg all egg yolks. When blended well, add
butter. This can be done in food processor if all ingreds are kept
cold. Chill mixture for 30 mins.

To make white sauce, place chicken stock in heavy saucepan over medium
heat. Bring to simmer, then reduce heat continue to simmer on low
until stock is reduced down to 1 cup liquid, abt. 45 mins.

In large saucepan over med. heat, reduce cream until it begins to
thicken, whisking occasionally.

whisk thickened cream into stock, adding more or less cream,
deepending on desired consistency. Season w/salt pepper to taste.
Strain sauce through a fine-mesh sieve, if desired. Makes 2 cups.

To assemble dish, shape quenelles by mounding mixture between 2 warmed
spoons. Set each quenelle on floured surface.

Preheat oven to 400F. Butter baking dish large enough to hold
quenelles. In wide saucepan, bring 3 qts water to a boil poach
quenelles for 15 mins w/o letting water boil. Drain thoroughly.
arrange quenelles in prepared baking dish.

Nap quenelles w/enough white sauce to cover. Sprinkle w/Parmesan.
Bake for 15-20 mins, unti cheese browns. Serve 2-3 quenelles per
diner.

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