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Quenelles de Brochet

A refined specialty from Lyon, consisting of delicately crafted pike dumplings served with a rich, creamy Nantua seafood sauce.

90 min Francesa (Lyon) 4 servings
Quenelles de Brochet

The story behind

Quenelles de Brochet are the soul of Lyonnaise gastronomy. Preparing them is an art that requires precision: the texture must be light, almost ethereal, and the flavor of the pike should shine through without being overwhelming. Traditionally accompanied by Nantua sauce, a creamy sauce made with crayfish butter, this dish represents classic French elegance. It is a preparation that always reminds me of the mastery needed to elevate simple river ingredients to the level of haute cuisine.

Instructions

  1. 1
    Mix the ground fish with the egg whites and salt until a homogeneous paste is formed.
  2. 2
    Incorporate the cold butter and then the cream, working the mixture in a bowl over ice to maintain the emulsion.
  3. 3
    Shape into small, elongated dumplings (quenelles) using two spoons.
  4. 4
    Poach the quenelles in water that is just at a simmer (not boiling hard) for 10-15 minutes.
  5. 5
    Serve the quenelles hot, generously covered with the Nantua sauce.

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