In Sweden pike is one of the cheapest fishes you could get hold of. It is not the finest fish but it is probably the best one for making mousse. This is a light French dish that is easy to prepare and really delicious.
Pike quenelle with spinach and wine sauce
- 400 g pike
- 3 dl cream
- 3 egg whites
- 0,5 dl lemon juice
- 2 dl creme fraiche
- 2 dl fish broth
- 1 shallot (finely chopped)
- 3 egg yolks
- 250 g fresh spinach
- 100 g grated parmesan
Start with the quenelles. Put the fish with egg whites, salt and pepper in a mixer. Add the cream while mixing. Form quenelles with the help of two spoons. Let them simmer in water until they reaches 75 degrees Celsius.
Make the sauce, let lemon juice, fish broth and chopped shallot come to a boil. Cook until half of the fluid remains. Add creme fraiche and cook for another three minutes.
Take the saucepan of the stove and add three egg yolks while mixing.
Fry the spinach in butter together with a chopped yellow onion.
Put the spinach in a ovenproof dish, add the quenelles and poor the sauce over. Grate parmesan over it all and gratinate in the oven until the cheese gets colour.
Serve with boiled pressed potatoes.
Music: Listening to Oskar Linnros record