Entree: France – Lyonnais – Quenelles de Brochet (Light poached pike dumplings in a creamy crayfish or butter sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 pike fillets, approx. 1 lb (450 g) total, skinned and boned
- 4 oz (115 g) day-old white bread, crusts removed
- 3/4 cup (180 ml) milk
- 3 tbsp (45 g) unsalted butter, softened
- 2 large eggs
- 1/4 cup (30 g) all-purpose flour, plus 2 tbsp (16 g) for sauce roux
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) ground white pepper
- pinch ground nutmeg
- 1 cup (240 ml) fish stock (fumet) for poaching
- 2 tbsp (30 g) unsalted butter for sauce
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 g) crayfish butter (beurre d'écrevisse) or 4 oz (115 g) cooked crayfish tails, chopped
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- Additional butter for greasing and finishing
- Salt and white pepper to taste

Instructions

1. Make the panade: soak the bread in milk until softened, then squeeze out excess liquid and reserve the milk.
2. In a food processor combine pike fillets, soaked bread, 3 tbsp (45 g) butter, eggs, 1/4 cup (30 g) flour, salt, white pepper, nutmeg, and 2–3 tbsp (30–45 ml) of the reserved milk; process to a smooth, silky mousse (quenelle mixture).
3. Transfer the mousse to a piping bag or use two spoons. Bring 1 cup (240 ml) fish stock to a gentle simmer in a wide shallow pan.
4. Pipe or shape quenelles (about 8 large quenelles for 4 servings) and poach gently in simmering stock for 6–8 minutes until they rise and feel firm; remove with a slotted spoon and drain on a rack.
5. Preheat broiler. Place quenelles in a buttered gratin dish, leaving space between them.
6. Make the Nantua sauce: melt 2 tbsp (30 g) butter in a saucepan over medium heat; add 2 tbsp (16 g) flour and cook 1–2 minutes to form a light roux. Whisk in heavy cream, 1/2 cup (120 ml), then add crayfish butter or chopped crayfish, tomato paste, and 1 tbsp (15 ml) lemon juice; simmer gently until smooth. Adjust thickness with a little reserved milk if needed. Season with salt and white pepper.
7. Spoon the Nantua sauce over the quenelles to coat, dot with a little extra butter, and broil 3–5 minutes until the tops are lightly golden and the sauce is bubbling.
8. Serve hot, garnished with a few whole crayfish tails or chopped parsley if desired.