1/2 cup powdered sugar, plus more for rolling.

(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.

Add mushrooms; cook, stirring occasionally, until lightly browned and tender, 6 to 8 minutes.

Sprinkle with remaining 1/4 teaspoon salt and set aside.. Preheat broiler to high with oven rack 6 inches from heat.bright green tops.

that you can get.I cut them in half, leave the green tops attached, toss them in a little olive oil and salt and grill them.

They are delicious.The green leaves get crispy as they grill and char and the radish gets just tender but still has a bite to it.