Pike Quenelles à la Morland

Ingredients

• pike forcemeat with butter
• carp soft roes
• melted butter
• chopped truffle
• beaten egg
• clarified butter
• mushroom purée

Instructions

1. Take the required quantity of pike forcemeat made with butter, a little firm, and divide it into portions of 70 grammes.
2. Poach escalopes of carp soft roe, dip them in melted butter and roll them in chopped truffle.
3. Mould each portion of forcemeat into a flat oval quenelle, stuffing it with one of the soft-roe escalopes.
4. Dip the quenelles in beaten egg and roll them in chopped truffle.
5. Correct the shape.
6. Cook them gently, from raw, in clarified butter.
7. Dish up in a turban and pour a mushroom purée, kept a little thin, into the middle.