Quenelle of Harbour Prawns

Quenelles de brochet - pike dumplings - are a speciality of the Loire Valley, where freshwater pike flesh is bound with a panade [a flour-based thickener], eggs and cream. They are formed like plump torpedoes and poached in a light fish stock or salted water. The traditional sauce is a refined velouté made with fish stock and poured over the quenelles. A final dusting of grated gruyère cheese before baking means that they emerge burnished with a golden hue and as light as a feather -