1lbnorthern pike scrapyou could use other fish as well
½cupbreaddoused with 3 tablespoon milk to soften
½cupcream
teaspoonkosher salt
¼teaspoonfresh ground white pepper
2Tfresh chopped herbsI like a mix of parsley and tarragon, in a pinch just use parsley. For the sake of argument though, if you are going through the trouble to make consomme, you can probably make time to find some fresh herbs!
Instructions
Chop the pike trim or fish. Add the bread crumbs and salt, then pulse in a food processor until well combined. Turn the food processor back on and begin to drizzle in the cream.
When the cream is totally absorbed, the mixture should be light and fluffy. Take a teaspoon of the fish mousse and cook it to make sure it tastes good, if needed, adjust the seasoning for salt or pepper.
If you are feeling ambitious, pass the mousse through a tamis sieve to remove any residual connective tissue. You don't have to, but passing the fish mousse through a strainer is a technique of refinement though, it makes it velvety smooth and delicate.
Bring a few quarts of lightly salted water to a simmer. Using two large soup spoons, make quenelles or football shapes from the fish mousse, dropping them into the simmering water. Cook each dumpling for about 5 minutes, until they are done. Remove the pike dumplings to a cookie sheet or something to cool, and refrigerate until needed.