Food Ingredients Seafood Pike Quenelles in Crayfish Sauce Be the first to rate & review! Chef Jamie Malone of Grand Cafe in Minneapolis, MN takes this traditional old-school dish French dish and Americanizes it with walleye and crayfish. Making the lobster stock from scratch ensures a rich sauce. Slideshow: More Seafood Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Chef Jamie Malone of Grand Café in Minneapolis, MN takes this traditional old-school dish French dish and Americanizes it with walleye and crayfish. Making the lobster stock from scratch ensures a rich sauce. Photo: Paul Costello Active Time: 1 hr 35 mins Total Time: 3 hrs 20 mins Yield: 8 Ingredients 1 medium head of garlic, top fourth cut off 2 tablespoons olive oil, divided 1/2 cup unsalted butter (4 ounces) 2 quarts Lobster Stock (see Notes) 1/3 cup plus 2 teaspoon Cognac, divided 4 cups heavy cream 1 teaspoon ground piment d’Espelette 1/2 teaspoon lemon juice 1 tablespoons plus 3/4 teaspoon kosher salt, divided 1 whole nutmeg 10 ounces skinless pike or walleye fillet, cut into 1/4-inch pieces 4 ounces sea scallops (about 3 large scallops), cut into 1/4-inch pieces 4 large egg yolks 1 large egg 1/2 cup plus 2 tablespoons chilled unsalted butter (5 ounces), cut into 1/2-inch pieces and softened 3/4 cup crème fraîche 6 ounces small button mushrooms (about 2 cups) 6 ounces peeled cooked crayfish tails (about 1 1/2 cups) 8 whole cooked crayfish Fresh flat-leaf parsley leaves, for garnish Directions Preheat oven to 350°F. Place garlic, cut side up, on an 8-inch square of aluminum foil. Drizzle with 1 1/2 teaspoons oil and wrap in foil to seal. Roast until very soft, about 1 hour and 30 minutes. Unwrap and let cool completely. Squeeze garlic cloves into a small bowl; discard peels. Set aside. Melt 1/2 cup butter in a small saucepan over medium-low. Cook, stirring occasionally, until foamy, about 4 minutes. Continue to cook, stirring often, until milk solids turn golden brown and butter smells nutty, about 4 minutes. Transfer brown butter to a small bowl; set aside. Bring lobster stock to a boil over medium-high. Reduce heat to medium-low and simmer, uncovered, until reduced to 1 quart, about 50 minutes. Add 1/3 cup Cognac; cook until mixture has reduced to 1 quart, about 5 minutes. Add cream, brown butter, and piment d’Espelette; stir to combine. Adjust heat to maintain a gently simmer. Cook, stirring occasionally, until mixture coats the back of a spoon and has reduced to 1 quart, about 1 hour and 30 minutes. Stir in lemon juice, 1/2 teaspoon salt, and a few grates of nutmeg. Cover and keep warm over low. Place pike and scallops in a medium bowl. Freeze until very cold, about 15 minutes. Transfer to a food processor, and process until very finely chopped, about 10 seconds. Add egg yolks, egg, softened butter, 1 tablespoon salt and 2 teaspoons roasted garlic. (Reserve remaining garlic for another use.) Process until mixture is very smooth, about 1 minute and 30 seconds (do not let mixture get warm). Add crème fraîche and pulse until incorporated, about 10 times. Fill a large Dutch oven with water to a depth of 3 inches. Heat over low to 170°F. Shape pike mixture into 16 ovals (about 1/4 cup each) by using a spoon to press and smooth mixture against a second spoon. Cook quenelles, in batches if necessary, in water, flipping and bobbing to submerge occasionally, until cooked through, about 15 minutes, adjusting heat as needed to maintain 170°F. Heat remaining 1 1/2 tablespoons oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned and tender, 6 to 8 minutes. Sprinkle with remaining 1/4 teaspoon salt and set aside. Preheat broiler to high with oven rack 6 inches from heat. Place 2 quenelles in each of 8 (12-ounce) gratin dishes and spoon 1/2 cup lobster sauce into each dish over quenelles. Place gratin dishes on a rimmed baking sheet and broil until sauce begins to bubble and lightly brown, 2 to 4 minutes. Set hot gratin dishes on serving plates. Divide mushrooms and crayfish tails evenly among gratin dishes. Sprinkle each dish with 1/4 teaspoon cognac. Top each with 1 whole crawfish and garnish with parsley. Notes Get the Lobster Stock recipe here Originally appeared: May 2018 Rate It Print