The Red Hot Chili Paper

Send us some "foodback"

Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
Tuna Black & Blue
Salmon & Salsa
Grilled Swordfish
Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
Salmon Gumbo
Bayside Chowder
Ginger Fish
Oriental Swordfish
Soy Sauce Snapper
Steamed Fish
Seafood Salad
Shrimp Kebabs
Soft Shell Crabs
Skewered Shrimp
Shrimp 'N Beer
Seafood Stew
Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
Shrimp Stir-Fry
Linguine w/ Prawns
Gulf Coast Stir-Fry
Chinese Scallops
Lobster Recipes
Pike Quenelles


      1 pound Pike Fillets
      1 cup Whipping Cream
      2 Egg Whites
      1 Lemon -- Juiced
      4 cups Stock (Fish, Chicken Or Vegetable)



    Place the pike, cream, egg whites and the lemon juice in a food processor and puree  until smooth.
    Form 18 quenelles, by placing 1 tablespoon of fish mixture in the palm of your hand.
    Smooth it into an oval,
    Scoop up the fish mixture with a tablespoon and gently place it on a plate.
    Repeat to from all the quenelles.
    Place the stock (you can add white wine if you have some handy) in a large pot. Heat to a  simmer.
    Add all the quenelles and poach until tender, approximately 7 minutes.
    Remove the quenelles and keep warm on a covered plate.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the