Quenelles de brochet sauce Nantua

Name: Quenelles de brochet sauce Nantua
Total time: 90 min
Yield: Serves 4
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; 500 g (18 oz) fresh crayfish; 300 ml (1¼ cups) thick crème fraîche; 200 ml (¾ cup) fish stock; 1 pinch of grated nutmeg

Lyon pike dumplings with crayfish sauce

⏱ 90 minServes 4Hard420 kcal

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

01 — Ingredients4 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
500 g (18 oz)fresh crayfish
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)fish stock
1 pinchgrated nutmeg

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
500 g (18 oz) fresh crayfish
300 ml (1¼ cups) thick crème fraîche
200 ml (¾ cup) fish stock
1 pinch grated nutmeg

Serves 4. 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 to a boil with 80 g (3 oz) of butter, 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.
Cook the crayfish in the rest of the butter for 5 minutes, then flambé with the Cognac.
Blend the shells with the fish stock and cream, then strain through a fine-mesh strainer for a silky Nantua sauce.
Shape the quenelles with two spoons dipped in cold water and poach them in simmering water for 12 minutes.
Arrange in the gratin dish, cover with the Nantua sauce and bake for 15 minutes at 200 °C (400 °F) fan.