Haven’t seen this too often on here, so here’s my Quenelles de Brochet made from a Pike I caught. Served with a lovely bisque, lobster and truffle.
Quenelle de Brochet – Sauce Homard
500g fish fillet – blend
3 egg whites
1 ltr double cream
25g table salt
1 nutmeg
5g white pepper
750g fish stock
200g lobster bisque
Black truffle
Fennel lyonnaise
Fish Mousse
Remove the skin from the fish, pinbone, dice. Chill the food processor with ice so its very cold. Blend the fish with the egg whites and pass through a tamis, place the fish in a large bowl over ice. Season with the salt and beat well, it will contract and tighten, start to add the cold double cream and work in slowly to start and then beat in vigourously with each addition. Once all of the cream is incorporated season with nutmeg and ground white pepper.
Heat the fish stock to a medium heat in a wide based sauce pan. Using two large spoons of the same size, begin to quenelle the fish mousse onto the spoon, use a table spoon dipped in hot water to indent a space for the lobster. Cover with more mousse and place in the warm to hot fish stock, and cover with a parchment paper cartouche. Allow to steam for 6/8 minutes. Remove from the pan and drain on kitchen towel. Using an oven/grill safe dish, layer the fennel lyonnaise, then place 3 quenelles, flood the dish with rich lobster bisque, gratinâtes for ¾ minutes until the mousse has slightly caramelised and swole, 220c oven if you dont have a grill. Add the poached lobster for the last minute of cooking. Cover with black truffle.
Fennel Lyonnaise
2 bulbs of fennel
Olive oil
Maldon salt
20g fennel seeds
1/2 lemon juiced
Finely slice the fennel and sweat in a medium heat pan with the olive oil and salt, cook with a cartouche for around 30 minutes stirring often. Once caramelised and soft, drain any excess oil and season with the lemon juice and seeds.
Lobster Bisque
1 jar of pre made lobster bisque for the home cook !
Or
1 lobster, dispatched – poached for 4 minutes in simmering salted water
1 carrot diced
1 onion diced
1 stick celery diced
1 bulb garlic halved
5g fennel/coriander/star anise
20g rosemary/thyme
200g white wine
200g brandy
200g pasatta
3 tomatoes
2ltr fish stock
Sweat the lobster in a wide based casserole dish in olive oil for 10/15 minutes gently. Add the clean/diced vegetables and seeds, sweat for a further 5 minutes. Add the alcohols and reduce fully. Add the fish stock and bring to a simmer, add the pasatta and tomatoes. Cook for 45 minutes and pass through a fine mesh sieve, reduce by 2/3rds and finish with 400g double cream, reduce slightly for 2/3 minutes and finish with the juice of half a lemon.
23 Comments
This remains one of those dishes that kept on blowing me away with every bite when I tried it… Great video, please next time taste it!
Adam, how do you know when to stop adding the cream? Love the series!
This looks delicious! is there anywhere I can find the recipe quantities?
This is epic and way above my skill set, however that machine you used to puree the fish? could that be done in a food processor?
Fly fisherman. Top man. The only way to fish. All the best ✌️❤️🐧
Another beautiful and classical dish brought forward to a new time. I do sense a possible trauma of passing different proteins through a Tami sieve over the years!
Cleaning the sieve is ten times worse though!!!
Great to see a portion of your team watching on. They get to witness a real craftsman at work as do we through these great videos. Cheers chef and happy fishing!
WOW! Any chance you could show us how to make that incredible, rich looking sauce? The content on this channel is outstanding. Lots of good tips to riff off of.
World’s fanciest sauce Nantua!
ur def twice their age and ur def making twice their money mr adam bryant…love the videos though, your really one of the best actual real chefs on yuoutube… keep it up your channel will really blow up soon
To anyone who ever doubted that cookery is an art form, watch this.
Thank you man. Great work
I mean, it looks ok, I guess… 😀 😀 😀
I always eat this when I go to Josephine Bouchon, such great value on their Menu Canut, usually accompanied by the andouillette. Looking forward to going to the new Marylebone location – fortunately closer to home than Fulham .
I love seeing classical cookery like this. It’s a rarity nowadays, Adam you make it look effortless which must be an incredible skill to have.
I’m classically French trained, enjoyed this very much. I’ve only made it with crayfish.
Absolutely stunning preparation and final result 😍 thanks for sharing it Chef
love this channel man
By far my favourite cooking channel!!
It gives me energy…
Thank you !
That looks absolutely banging mate.. I remember fishing for pike as a kid with one of my uncles in French streams.. And going back and preparing food, the heads were usually dried and mounted on to a plaque and varnished.. This has just reminded me of those moments, so thank you.. Bon appétit..
How not to Fillet a Pike properly. 😂
Loved that chef it brought back memories, best wishes Kevin
I had this dish in an old Lyon bouchon but I have to say this looks even more beautiful, the depth of colour in that bisque!
Beautiful procedure. Appreciate your time chef! Fuck the haters