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Loading...Classic French pike dumplings are airy, delicate fish mousses poached gently in simmering water and finished with a glossy shallot butter. Originating in the Lyonnaise kitchens along the Rhône, they showcase how a humble freshwater fish can be transformed into something truly elegant with the right technique.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings4
Yield4 servings (about 12 dumplings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 11 gSaturated Fat
- 11 gCarbs
- 0 gFiber
- 2 gSugar
- 32 gProtein
- 520 mgSodium
- 480 mgPotassium
- 115 mgCalcium
- 1.8 mgIron
- 4 mgVitamin C
- 360 mcgVitamin A
Ingredients
For the panade (binder paste)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1/4 teaspoon fine sea salt
For the pike dumpling mixture
- 1 lb fresh pike fillet, skin and pin bones removed (about 450 g)
- 2 large cold eggs
- 1/2 cup cold heavy cream
- 1 teaspoon fine sea salt
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon white pepper
For poaching and the sauce
- 6 cups water, for poaching
- 1 tablespoon white wine vinegar
- 3 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 1/3 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
Directions
- Make the panade first: melt the butter in a small saucepan over medium heat, whisk in the flour and cook for 1 minute until pale and sandy. Slowly whisk in the milk and salt and cook, whisking constantly, until the mixture leaves the sides of the pan and forms a smooth ball, about 2 minutes. Transfer to a bowl, press plastic wrap directly on the surface, and chill until completely cold, at least 30 minutes.
- Cut the pike into 1-inch chunks and pulse in a food processor with the eggs, salt, nutmeg, and white pepper until a very smooth, sticky paste forms, scraping down the sides as needed, about 1 minute.
- With the processor running, slowly pour in the cream and continue to process for 1 to 2 minutes until the mousse is light, fluffy, and ribbons when you lift the blade.
- Add the cold panade to the fish mousse and pulse just until evenly incorporated. Cover and chill for at least 1 hour, or up to overnight, to firm up and allow the texture to develop.
- Bring the 6 cups of water and the white wine vinegar to a bare simmer (about 170°F / 77°C) in a wide, shallow pan. Do not let it boil.
- Wet two large spoons in hot water and shape tablespoons of the chilled mousse into smooth oval dumplings, sliding each into the simmering water as you go. Poach in batches, without crowding, for 8 to 10 minutes, turning gently once, until the dumplings feel firm and float.
- While the dumplings poach, make the sauce: melt 2 tablespoons of the butter in a small skillet over medium heat, add the shallot, and cook until soft and translucent, about 3 minutes. Pour in the wine and lemon juice and simmer until reduced by half, about 3 minutes.
- Whisk in the remaining 1 tablespoon of butter off the heat to create a glossy emulsion, then stir in the parsley.
- Lift the poached dumplings out with a slotted spoon, drain briefly on a clean towel, and arrange 3 per plate.
- Spoon the warm shallot butter over the dumplings and serve immediately with boiled potatoes or steamed rice, if desired.
Cook’s Notes
- The fish, eggs, cream, and panade must all be thoroughly cold before mixing; this is what traps air and gives the dumplings their famously light, almost soufflé-like texture.
- Do not let the poaching water boil; a gentle 170°F simmer is the difference between feather-light dumplings and tough, rubbery ones.
- If you cannot find pike, an equal weight of skinless walleye, cod, or haddock makes a fine substitute, though the flavor will be slightly milder.
- Chilling the mixed mousse for at least 1 hour is non-negotiable for dumplings that hold their shape while poaching.
- For a more luxurious presentation, replace the shallot butter with a classic Nantua sauce made from crayfish shells and heavy cream.
