Quenelles Nantua

Fish Dumplings with Crayfish Sauce

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Nantua, a gray, chilly town in Savoy, achieved gastronomic fame through its fish dumplings, bathed in an intense sauce of freshwater crayfish from the lake and mountain streams nearby. Quenelles Nantua is a legendary dish, one of the highlights of French regional cooking that chefs strive to perfect, knowing their career will look up if they can get it just right. Even today, the crayfish sauce must still be made the old-fashioned way, though a food processor provides an excellent shortcut for the dumplings. Pike is the traditional fish for the quenelles, but a white fish such as whiting or bream does well, too. Don’t use frozen fish, or the quenelle dough, even though bound with pâte à choux, will fall apart during cooking. However, frozen crayfish are fine for the sauce. Believe me, getting this dish right pays off with your friends!

Ingredients

    Method