Quenelles de Brochet
A refined specialty from Lyon, consisting of delicately crafted pike dumplings served with a rich, creamy Nantua seafood sauce.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
90 min
Francesa (Lyon)
4 servings
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
-
1Mix the ground fish with the egg whites and salt until a homogeneous paste is formed.
-
2Incorporate the cold butter and then the cream, working the mixture in a bowl over ice to maintain the emulsion.
-
3Shape into small, elongated dumplings (quenelles) using two spoons.
-
4Poach the quenelles in water that is just at a simmer (not boiling hard) for 10-15 minutes.
-
5Serve the quenelles hot, generously covered with the Nantua sauce.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account