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Add shrimp, cucumbers, and mini peppers; toss well.

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.or almond/peanut dressings.”.

Dale Talde, Chef/Owner, Talde, Massoni, Rice & Gold.- crunchy, funky, and super satisfying.”.

Sarah Grueneberg, Chef/Owner, Monteverde.“We have one dish that has been on the menu since before we even opened called.