Quenelles de brochet lyonnaises

Name: Quenelles de brochet lyonnaises
Total time: 90 min
Yield: Serves 6
Cuisine: Lyonnais
Ingredients: 500 g (18 oz) boneless pike; 300 ml (1¼ cups) whole milk; 150 g (1¼ cups) all-purpose flour; 100 g (3½ oz) unsalted butter; 6 whole eggs; 300 ml (1¼ cups) Nantua sauce; 1 pinch of grated nutmeg; 1 tsp fine salt

Lyon pike dumplings in Nantua sauce

⏱ 90 minServes 6Hard380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)boneless pike
300 ml (1¼ cups)whole milk
150 g (5 oz)all-purpose flour
100 g (3½ oz)unsalted butter
6whole eggs
300 ml (1¼ cups)Nantua sauce
1 pinchgrated nutmeg
1 tspfine salt

500 g (18 oz) boneless pike
300 ml (1¼ cups) whole milk
150 g (5 oz) all-purpose flour
100 g (3½ oz) unsalted butter
6 whole eggs
300 ml (1¼ cups) Nantua sauce
1 pinch grated nutmeg
1 tsp fine salt

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 powerful food processor

1 medium saucepan (16 cm / 6 in) for the panade

1 large saucepan (24 cm / 9½ in) for poaching

1 gratin dish (30 × 20 cm / 12 × 8 in)

1 sturdy wooden spoon

1 silicone spatula

2 tablespoons for shaping

1 fan oven (200 °C / 400 °F)

03 — Method

Make the panade: bring the milk and butter to a boil, add the flour all at once and stir over the heat for 2 minutes to dry it out.
Blend the very cold pike with the cooled panade and nutmeg in the food processor until perfectly smooth.
Add the eggs one at a time, blending after each, until smooth and glossy.
Season, then poach a small test quenelle in simmering water and adjust the seasoning.
Shape into neat ovals using two spoons dipped in cold water.
Poach in simmering salted water for 12 minutes, turning halfway.
Arrange in the gratin dish, cover generously with hot Nantua sauce and bake for 15 minutes at 200 °C (400 °F).