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Quenelles Nantua
Fish Dumplings with Crayfish Sauce
Preparation info
- Serves
6–8
as a First Course - Difficulty
Medium
Appears in
By Anne Willan
Published 1981
The quenelles served in their home town of Nantua bear little resemblance to the ethereal puffs found in smart French restaurants. Local quenelles are akin to a home-made dumpling, a substantial complement to the all-important Nantua crayfish sauce. If freshwater crayfish are not available, use large prawns or shrimps and simmer them for 4 minutes.