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Try SavoraQuenelles de Brochet with Sauce Nantua
A classic Lyonnaise dish featuring delicate pike dumplings baked in a creamy crayfish sauce. This recipe combines the finesse of French pastry with the savory flavors of the Rhône-Alpes region. While it requires some attention to detail, the light-as-air texture of the quenelles and the richness of the Nantua sauce make it a truly rewarding culinary experience.
Ingredients
- Pike fillets1 lb
- All-purpose flour1/2 cup
- Butter4 tbsp
- Eggs2
- Milk1/2 cup
- Nutmeg1/4 tsp
- Salt1/2 tsp
- White pepper1/4 tsp
- Crayfish tails1 cup
- Butter2 tbsp
- Onion1/2
- Cognac2 tbsp
- Fish stock1 cup
- Heavy cream1/2 cup
- Tomato paste1 tbsp
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Learn MoreMethod
Prepare the quenelles: In a saucepan, melt butter in milk over medium heat. Add flour all at once and stir vigorously until a smooth dough forms and pulls away from the sides of the pan (panade).
Remove from heat and let cool slightly. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in minced pike, nutmeg, salt, and white pepper.
Shape the quenelles: Bring a large pot of salted water to a simmer. Using two spoons, shape the quenelle mixture into oval dumplings and gently drop them into the simmering water. Cook for about 10-15 minutes, or until they float to the surface and are firm to the touch.
Prepare the Sauce Nantua: In a saucepan, melt butter over medium heat. Add chopped onion and cook until softened. Add crayfish tails and cook for a few minutes.
Deglaze with cognac, scraping up any browned bits from the bottom of the pan. Add fish stock and tomato paste. Simmer for 10 minutes to reduce slightly.
Stir in heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes to thicken.
Preheat oven to 375°F (190°C).
Gently remove the cooked quenelles from the simmering water with a slotted spoon and arrange them in a baking dish.
Pour the Sauce Nantua over the quenelles. Bake for 15-20 minutes, or until the sauce is bubbling and the quenelles are lightly golden.
Serve hot, garnished with fresh parsley if desired.
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