Hechtklößchen (Quenelles de Brochet)
Quenelles de brochet Aussprache: keh-NELL duh bro-SHAY
Quenelles de brochet sind leichte, luftige Klößchen aus Hecht, Butter, Eiern und Mehl. Ein Klassiker der Lyoner Küche, werden sie traditionell als luxuriöses Hauptgericht serviert, oft überbacken in einer reichhaltigen Nantua-Sauce aus Flusskrebsen. Die zarte Textur und der feine Geschmack des Süßwasserfischs kontrastieren wunderschön mit der cremigen, rosa schimmernden Schalentiersauce. Dieses elegante Gericht ist ein fester Bestandteil in den Brasserien und Haushalten von Lyon und wird besonders zu besonderen Anlässen oder am Wochenende genossen.
Hechtklößchen (Quenelles de Brochet)
Quenelles de brochet
Aussprache keh-NELL duh bro-SHAY
- Für
- 4
- Vorbereitung
- 45 Min.
- Zubereitung
- 35 Min.
- Gesamt
- 1 Std. 20 Min.
- Schwierigkeitsgrad
- Mittel
Auch nussfrei.
Allergene: enthält gluten, milch, ei, fisch. Etiketten verpackter Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Garzeiten und Pfannengrößen bleiben gleich.
For the quenelles
For the Nantua sauce
Zubereitung
Make the panade. In a small saucepan, bring the milk, ½ cup (120 ml) water, butter, salt, pepper, and nutmeg to a boil. Remove from heat and add all the flour at once, stirring vigorously until a smooth ball forms. Return to low heat and cook 1–2 minutes until the dough pulls away from the sides. Spread on a plate to cool completely.
Cut the chilled pike into small pieces. Place in a food processor and pulse until finely chopped. Add the cooled panade, whole eggs, egg white, and process until very smooth and homogeneous, about 2 minutes. The mixture should be glossy and firm enough to hold its shape.
Transfer the mixture to a bowl, cover, and refrigerate at least 1 hour or up to 4 hours to firm up.
Prepare the Nantua sauce. Melt butter in a saucepan over medium heat. Add onion and carrot; cook until softened, about 5 minutes. Add crayfish shells (if using) and cook 2 minutes. Pour in cognac, carefully ignite or let alcohol evaporate, then add fish stock. Simmer 15 minutes. Strain, pressing solids to extract liquid.
Return the strained stock to the pan. Whisk in cream and bring to a gentle simmer. Mix 2 tbsp softened butter with 2 tbsp flour to make a beurre manié. Whisk small pieces into the sauce until thickened. Stir in crayfish tails (or shrimp), lemon juice, salt, and cayenne. Keep warm.
Bring a wide shallow pan of salted water to a bare simmer. Using two large spoons dipped in hot water, shape the pike mixture into 8–12 large oval quenelles (about ⅓ cup each).
Gently slide the quenelles into the simmering water. Poach 8–10 minutes, turning once, until they feel firm and float. Remove with a slotted spoon and drain on paper towels.
Preheat oven to 400°F (200°C). Butter a large baking dish. Arrange the poached quenelles in the dish, spoon the warm Nantua sauce generously over them, and bake 10–12 minutes until the sauce is bubbling and lightly golden on top.
Serve immediately while the quenelles remain light and puffed.
Regionale Varianten
In some Lyonnaise homes the quenelles are simply poached and served with a lighter beurre blanc or tomato-cream sauce instead of Nantua. Modern versions occasionally incorporate a touch of cream into the quenelle mixture itself for extra richness.
Tipps des Kochs
- The pike mixture must be very cold when shaping; chill the bowl and spoons if needed for cleaner quenelles.
- For best texture, pass the processed fish mixture through a fine tamis or sieve before chilling.
- If crayfish are unavailable, good-quality shrimp make an excellent substitute for the Nantua sauce.
Dazu servieren
Steamed white rice or buttered tagliatelle, a crisp green salad, and a chilled white Burgundy or Condrieu.
Vorbereiten und Aufbewahren
The uncooked quenelle mixture can be refrigerated up to 4 hours. Poached quenelles can be refrigerated in the sauce up to 1 day; reheat gently in a 350°F (175°C) oven until hot.
