La Quenelle de Brochet Sauce Nantua (pike quenelle with Nantua sauce)

Recipe (for 8 persons)

Mince or chop 500g of pike fillet, strain in a colander covered with a cloth. Let this rest in a cold place for 12 hours. Boil 20 cl of milk, add 30 g of melted butter, 10 g salt 2 g pepper and 125g flour. Mix thoroughly, using a wooden spatula, until the mixture is smooth and does not adhere to the walls. Cover the preparation and let it set. Mix the preparation for 2 min, add the pike flesh. Mix again. Break 6 eggs in a bowl, add 100 g of butter, then the preparation mix. Let the mixture set for 1 day Separate the mix into 120 g pieces, hand-roll them on a floured tabletop. Poach the pieces for 12 min in lightly salted water. Place them in a gratin dish and cover them with Nantua sauce. Bake in the oven for 10 min Enjoy whilst warm

sauce Nantua”, it is prepared using crayfish butter. Crayfish used to be quite common in the rivers and in lake Nantua, and fed off the flesh that was left on the skins that the tanners soaked in the water. The shells are cooked, crushed and sieved, conferring an incomparable colour and taste to the butter.

Bron: Nantua-tourisme

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