🐟 Quenelles sauce Nantua

4 servings · prep 30 min · cook 25 min

Ingredients

• Quenelles: pike, flour, eggs, butter
• Nantua sauce: crayfish butter, cream, tomato
• Stock
• Nutmeg, salt

Method

1. Make a panade (flour, butter, eggs) and blend it with the fish.
2. Shape the quenelles and poach them.
3. Make the Nantua sauce (crayfish, cream, tomato).
4. Coat the quenelles and gratinate.

Adapted from Paul Bocuse

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