Making Panade
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Ingredients
for
- For the panade
- ½ cup unsalted butter
- ¾ cup plain flour (sifted)
- 4 egg yolks
- 1 cup Whole milk
- 1 pinch ground Nutmeg
- For the pike
- 3 ⅓ cups skinless pike fillet (pin-boned and cut into small cubes)
- ⅞ cup unsalted butter (softened)
- 2 medium eggs
- 4 medium egg yolks
- salt
- ground Black pepper
Preparation steps
1.
Prepare the panade by melting the butter in a saucepan over a medium heat.
2.
Add the flour and egg yolks and whisk well until you have a smooth paste.
3.
Add the milk in a slow, steady stream, whisking well at the same time until you have a mixture similar to choux pastry.
4.
Add a pinch of nutmeg and cook over a reduced heat for 5 minutes, stirring frequently.
5.
Remove the panade from the heat and leave to cool to one side before covering and chilling overnight.
6.
The next day, place the panade, butter and cubed pike in a food processor and blitz until smooth.
7.
Pass the mixture through a fine sieve and collect in a saucepan. Incorporate the remaining eggs and egg yolks, one by one, beating well between additions, adding some seasoning at the same time.
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