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1
To make quenelles, grind pike in food processor, or use a tamis if you have one.
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Set aside.
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Bring water to a boil.
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Sift in flour and stir until water is absorbed.
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Keep stirring so that mixture doesn't stick to pan.
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Remove from heat and beat in one of the eggs.
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Cool mixture, then refrigerate until cold.
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Remove mixture from refrigerator and blend it in food processor until smooth.
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9
This is the panade.
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Cream butter in small bowl.
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Put ground pike in bowl that is set inside another bowl of ice.
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Season with salt and pepper, mix in panade and gradually add other whole egg and all egg yolks.
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When blended well, add butter.
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This can be done in food processor if all ingredients are kept cold.
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15
Chill mixture for 30 minutes.
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To make white sauce, place chicken stock in heavy saucepan over medium heat.
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Bring to simmer, then reduce heat and continue to simmer on low until stock is reduced down to 1 cup liquid, about 45 minutes.
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In large saucepan over medium heat, reduce cream until it begins to thicken, whisking occasionally.
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Whisk thickened cream into stock, adding more or less cream, depending on desired consistency.
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Season with salt and pepper to taste.
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Strain sauce through a fine-mesh sieve, if desired.
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To assemble dish, shape quenelles by mounding mixture between 2 warmed spoons.
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Set each quenelle on floured surface.
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Preheat oven to 400F (200C).
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Butter baking dish large enough to hold quenelles.
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In wide saucepan, bring 3 quarts of water to a boil and poach quenelles for 15 minutes without letting the water boil.
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Drain thoroughly.
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Arrange quenelles in prepared baking dish.
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Nap quenelles with enough white sauce to cover.
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Sprinkle with Parmesan cheese.
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Bake for 15 to 20 minutes, until the cheese browns.
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Serve 2 to 3 quenelles per person.
