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Veal Tongue, Chicken and Crayfish Fricassee with Pike Dumplings

Veal Tongue, Chicken and Crayfish Fricassee with Pike Dumplings
330
calories
Calories
2 h. 30 min.
Preparation
advanced
Difficulty

Ingredients

for 8 servings
For the veal tongue, chicken and crayfish fricassee
1 veal tongue, onion, bay leaf and Roasting hen (1.3 kg) (approximately 3 pound)
1 bunch Soup vegetables (carrot, leek, parsnip)
Peppercorns
8 Crayfish
For the pike dumplings
1 Slice of toast
250 grams chilled Pike fillet
1 medium Egg
2 tablespoons Creme fraiche cheese
½ teaspoon grated Lemons
Salt and freshly ground pepper
Pastry flour
For the sauce
100 g button mushrooms and Morel
6 tablespoons Butter
Salt and freshly ground pepper
100 grams Frozen pea
3 tablespoons Pastry flour
500 milliliters Chicken broth (from the chicken)
200 milliliters Whipping cream
1 Egg yolk
1 splash White wine
To serve
Parsley (for garnish)
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Preparation steps

1

For the veal tongue, chicken and crayfish fricassee : Rinse the veal tongue, trim, place in a saucepan, cover with water and simmer for 75-90 minutes. Rinse the chicken and place in a separate large saucepot. Rinse the soup vegetables, trim and chop. Peel the onion and cut into quarters. Add the vegetables, bay leaf and peppercorns to the chicken, cover with water, bring to a boil and skim the surface. Reduce the heat and simmer for 75-80 minutes. Cook the crayfish in boiling water for 2-3 minutes, drain, discard the heads and peel and devein the tails. 

2

For the pike dumplings: Remove the crust from the toast and dice. Purée with the pike fillet, egg, crème fraîche and lemon zest and season with salt and pepper. Stir in some flour, if necessary. Form into quenelles with 2 small spoons then gently poach in salted boiling water for about 5 minutes. Remove the dumplings with a slotted spoon, drain and keep warm.

3

For the sauce: Rinse the mushrooms under cold water to remove any dirt and particles. Melt 2 tablespoons butter in a large frying pan and sauté the mushrooms for 5-6 minutes, until the liquid has evaporated. Season with salt and pepper. Blanch the peas in boiling salted water for 1-2 minutes, shock in ice water and drain.

4

Remove the chicken from the broth and place on a plate. Strain the broth and reserve 500 ml (approximately 2 cups). Remove the skin and bones from the chicken and cut the chicken breast into bite-sized pieces. Reserve the remaining meat for another use.

5

Melt the remaining butter in a saucepan, add the flour and cook until light golden brown and nutty. Whisk the egg yolk and wine together then stir into the sauce. Simmer until thick and creamy then season with salt and pepper. Add the mushrooms, peas, crayfish tails and chicken meat to the sauce and heat gently. Remove the veal tongue from the boiling water, discard the skin and cut the tongue into slices. Arrange the pike dumplings and veal tongue on warm serving plates and spoon the sauce over top. Serve garnished with parsley.