A rustic New Year's Eve with pike dumplings, Anjou wine cream from Cyril Lignac

This evening in Tous en Cuisine, Cyril Lignac offers you a rustic recipe for pike dumplings to celebrate the New Year. Here's how to prepare them.

  A rustic New Year's Eve with pike dumplings, wine cream'Anjou de Cyril Lignac

Tonight in All in the Kitchen , direction Lyon with the traditional Pike dumplings, what Cyril Lignac offers you to prepare with Anjou wine cream. here is recipe.

Ingredients for pike dumplings, Anjou wine cream by Cyril Lignac

For this pike quenelles recipe, you will need to make three preparations. Here are the ingredients you will need:

For the panade:

  • 25 cl whole milk
  • 70g unsalted butter
  • 160 g farin

For the dumplings:

  • 500g boneless pike meat or mashed white fish meat
  • 3 egg whites
  • 5 whole eggs
  • grated nutmeg
  • Fine salt and ground pepper

For the Anjou wine cream:

  • 2 egg yolks
  • 3 tbsp. tablespoons of Coteaux-du-Layon
  • 1 tbsp. lemon juice
  • 250 g of beurre
  • 3 tbsp. tablespoons plain whipped cream
  • 300 g button mushrooms, washed and cut into small quarters
  • 15 g of beurre
  • Fine salt and ground pepper
  • 1 lemon
  • 1kg of ice cubes

The preparation of pike dumplings by Cyril Lignac

Here is the preparation of pike dumplings and Anjou wine cream from Cyril Lignac seen in All in the Kitchen :

  • In a saucepan, prepare the panade by boiling the milk with the butter. Add the flour, cook over low heat for a few minutes. Pour into a cold salad bowl, itself in a salad bowl with ice cubes.
  • Place the fish flesh in a second cold bowl, itself in a bowl with ice cubes. Add the panade and mix with the egg whites to add volume. Then add the whole eggs and season with salt, pepper and nutmeg. Whisk with an electric mixer. Book cool.
  • In a saucepan, melt butter. In another saucepan, pour the egg yolks with the Coteaux-du-Layon, whisk to create a foam over very low heat so as not to cook the eggs. The preparation should start to take volume. Drizzle the butter over and continue to whisk. Add the lemon juice. Then at the end, off the heat, add the whipped cream and season with salt and pepper.
  • Boil a pot of water. Lower the heat then form dumplings using two tablespoons, immerse them. Cook for 10 minutes, turning them over with a spoon. Pan fry the mushrooms in butter and season with salt and pepper.
  • On plates, place the cooked mushrooms, quenelles and top with Anjou wine cream. Zest a little lemon using a microplane.

Despite the different stages of preparation, this pike quenelles recipe is quick and easy to perform. And you, what are you going to prepare for the New Year?

Source journaldesfemmes.fr