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Pike Quenelles

    Ingredients

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

       

    Directions

    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.

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