Perch Quenelles with Crayfish - Strasbourg , Alsace, France

 francais english deutsch
Strasbourg
Recipes


Choucroute and Kougelhopf, bäckeoffe and sueri nierli, wädele and lewerknepfle - even if you are a connaisseur of French cuisine you are lilkely to be entering unfamiliar territory when you settle down with a glass of muscat or Crémant d’Alsace to study a
 The hotels 4 Stars
 Back to results
Regent Contades
-53% 205.00,00 > 99.00 €

Regent Petite France
-44% 265.00,00 > 155.00 €

A La Cour D'alsace
-16% 119.00,00 > 107.00 €

HOSTELLERIE LE MARECHAL
95.00 €

All hotels 4 Stars 
 The hotels 3 Stars
Hotel-restaurant Diana & Spa
-44% 95.00,00 > 64.00 €

Hotel Hannong
-43% 78.00,00 > 65.00 €

Hotel Le Colombier
-42% 98.00,00 > 70.00 €

Hostellerie Saint-barnabe
-40% 91.00,00 > 75.00 €

All hotels 3 Stars 
 The hotels 2 Stars
Hotel Saint Ulrich
-44% 85.00,00 > 50.00 €

Hotel Esplanade
-38% 55.00,00 > 38.50 €

Hotel Arc En Ciel
-36% 70.00,00 > 45.00 €

Hotel Du Parc
-30% 50.00,00 > 42.00 €

All hotels 2 Stars 
Perch Quenelles with Crayfish

  From the restaurant Rendez-vous de Chasse in Colmar 

  Ingredients to serve 6 people 
1 kg of perch
2 eggs
250 g crème fraîche
500 g crayfish

Ingredients for the sauce
25 cl of white wine
4 cl of cognac
15 cl of cream
100 g of butter
50 g of shallots
1 clove of garlic
1/2 liter of water

  Preparation 
Lift the perch off in fillets, grind the fillets, mix in the eggs and crème fraîche until the forcemeat is smooth. Season with salt and pepper.
Add the crayfish tails which have been boiled for 5 minutes.
With two soup spoons mold the forcemeat into large dumplings and simmer them for 20 minutes.
Half-cook the crayfish carcasses in olive oil with the shallots and the garlic, then flambé them with cognac.
Add the white wine and the water and cook for 20 minutes.
Pound the carcasses and strain. Add the cream and let reduce by three-quarters, then add in the butter.
Season with salt and pepper.
top
 Back to results
FAQ | legal information | site map | contacts | Booking conditions | Policy of confidentiality| Links