@jesus.o.caminho1569: #reflexão #palavradodia #fyyyyyyyyyyyyyyyy #fy

Jesus é o caminho

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Thursday 17 September 2026 17:53:56 GMT

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Comments

Sandra Silva Pereira :

Amém Deus é fiel para cumprir o que ele prometeu, porque ele não tem compromisso conosco mas com sua palavra 🙏

2026-09-18 16:58:45

1

juliette Rodrigues :

amém senhor gratidão

2026-09-18 06:36:13

1

Cida Silva :

amém

2026-09-18 03:37:31

1

Consuelo Oliveira :

fé

2026-09-17 18:49:16

1

jane :

amém

2026-09-18 01:45:28

1

Adeilmamedeiros487 :

Amém 🙏🙏🙏

2026-09-17 19:22:18

1

everaldo lemes :

amém

2026-09-17 22:18:25

1

Consuelo Oliveira :

🔥🔥🔥

2026-09-17 18:49:00

1

Consuelo Oliveira :

🙏🙏🙏

2026-09-17 18:48:50

1

Lindomar Souza :

🙏🙏

2026-09-18 01:53:36

1

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COOKING EVERY FISH IN THE WORLD Episode 37 - Northern Pike • BIN: Esox lucius FR: Grand brochet GER: Hecht IT: Luccio ESP: Lucio europeo CRO-SRB: Štuka • Special props: Hörg Wissmann of restaurant Jae in Düsseldorf Crayfish supplied by: Zeelandia van Belzen & Vishandel Jacques Jean • Final episode of my 3-part catch & cook series, where I catch fish in the Rhine River in Düsseldorf and cook these with my good friend and chef Jörg Wissman in his Michelin starred restaurant Jae. Today’s recipe is inspired by chef Jan Hartwig • Recipe: Pike quenelles with sauce Nantua hollandaise (serves: 4) Quenelles • 430g pike fillets • 75g eggs • 75g egg whites • 10g salt • 200g crème fraîche • 125g butter Sauce Nantua Hollandaise • 1.5kg crayfish • 500g butter • 4 egg yolks • 40ml white wine vinegar • Fresh dill 1. Fillet the fish as shown in this reel. 2. Pike dumplings: whisk the wet ingredients into a smooth liquid and combine with the filleted fish. Freeze for 24 hours. Blitz in a blender and pass through a sieve if necessary. Pipe the fish forcemeat into silicone moulds and steam at 160C for 10 minutes. 3. Sauce Nantua: poach the crayfish for 3-4 minutes, then separate the tail meat. Foam up the butter and add the crayfish carcasses. Infuse over low heat for 1 hour. Blend the crayfish butter mix into a paste, reheat and strain, obtaining a delicious crayfish flavoured butter. Whisk the egg yolks and vinegar into a smooth sabayon over low-medium heat and gently incorporate the crayfish butter. 4. Finish: generously spoon the sauce Nantua hollandaise over the pike quenelles and place under the grill until nicely coloured. Dress with warm crayfish tails and fresh dill. Enjoy! • #pike #pikefishing #fishrecipe #catchandcook #michelinstar

COOKING EVERY FISH IN THE WORLD Episode 37 - Northern Pike • BIN: Esox lucius FR: Grand brochet GER: Hecht IT: Luccio ESP: Lucio europeo CRO-SRB: Štuka • Special props: Hörg Wissmann of restaurant Jae in Düsseldorf Crayfish supplied by: Zeelandia van Belzen & Vishandel Jacques Jean • Final episode of my 3-part catch & cook series, where I catch fish in the Rhine River in Düsseldorf and cook these with my good friend and chef Jörg Wissman in his Michelin starred restaurant Jae. Today’s recipe is inspired by chef Jan Hartwig • Recipe: Pike quenelles with sauce Nantua hollandaise (serves: 4) Quenelles • 430g pike fillets • 75g eggs • 75g egg whites • 10g salt • 200g crème fraîche • 125g butter Sauce Nantua Hollandaise • 1.5kg crayfish • 500g butter • 4 egg yolks • 40ml white wine vinegar • Fresh dill 1. Fillet the fish as shown in this reel. 2. Pike dumplings: whisk the wet ingredients into a smooth liquid and combine with the filleted fish. Freeze for 24 hours. Blitz in a blender and pass through a sieve if necessary. Pipe the fish forcemeat into silicone moulds and steam at 160C for 10 minutes. 3. Sauce Nantua: poach the crayfish for 3-4 minutes, then separate the tail meat. Foam up the butter and add the crayfish carcasses. Infuse over low heat for 1 hour. Blend the crayfish butter mix into a paste, reheat and strain, obtaining a delicious crayfish flavoured butter. Whisk the egg yolks and vinegar into a smooth sabayon over low-medium heat and gently incorporate the crayfish butter. 4. Finish: generously spoon the sauce Nantua hollandaise over the pike quenelles and place under the grill until nicely coloured. Dress with warm crayfish tails and fresh dill. Enjoy! • #pike #pikefishing #fishrecipe #catchandcook #michelinstar

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