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Pike quenelles

Spinach purée


Total: 30 min


15 min


15 min


1 serving
  • 150 g Spinach
  • 2 tablespoon Crème fraîche half fat
  • 0.5 Lemon
  • 10 strand Parsley
  • 10 g Butter
  • 15 mL Olive oil
  • 1 pinch Pepper
  • 2 pike quenelles


  • Sweat the frozen spinach in a saucepan. Add a knob of butter. Set aside.
  • Poach the quenelles in a saucepan of boiling water. When they come up to the surface, take them out with a skimmer and place in a gratin dish.
  • Drizzle with the juice of the lemon half, add salt, pepper, cover with chopped parsley and drizzle with a little olive oil.
  • Brown under the oven grill for 10 minutes.
  • Serve the pike quenelles along with spinach purée.

Recipe tips

  • Drink plenty of water during the day: about 8 glasses (2L). You can also choose milk or 100% pure juice (with moderation).