Quenelle de brochet nantua is a classic French dish in which both main ingredients - pike and crayfish - come from fresh water. Pike has an unusual bone structure, having not only a set of bones down its middle but two other sets, one on either side, and is a real pain to bone when raw. That’s why most recipes with pike are made into a mousseline. If you can’t get pike, then turbot, brill or its cousin the zander (pike perch) will do nicely.
I won’t put you through the pain o