Quenelles Sauce Nantua

Name: Quenelles Sauce Nantua
Yield: Serves 6-8 as a main dish
Cuisine: France
Ingredients: choux pastry made with ½ cup/125 ml water, ½ tsp salt, 3 tbsp/45 g butter, 9 tbsp/60 g flour and 2 eggs; 1 tsp tomato paste (optional); 4 lb/1.8 kg pike, trimmed; ⅓ cup/45 g flour; 1 qt/1 l fish stock made with pike heads and bones; bouquet garni; ¾ cup/175 g butter; pinch cayenne pepper; 1 onion, finely chopped; salt and pepper; 2 cups/500 ml crème fraîche or heavy cream; 6-7 egg whites; pinch of grated nutmeg; 1 carrot, finely chopped; 2 lb/1 kg crayfish; ½ cup/125 ml white wine; 2 tbsp brandy

Preparation info

Serves
6-8
as a main dish

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The streams and lakes of the Alpine foothills around Nantua are famous for their crayfish, which inspired this classic sauce.

Ingredients

4 lb/1.8 kg pike, trimmed
choux pastry made with ½ cup/

Europe
France
Fish course
Sauce
Pescatarian
Mediterranean
Spicy

Method

Fillet the fish and remove the skin. Rinse the fillets and dry them. Use the pike heads and bones to make stock. Make the choux pastry.
Make the quenelles using the pike flesh, egg whites, choux pastry and crème fraîche or heavy cream and season with nutmeg, salt and pepper. Shape and poach them. Set them on a buttered baking sheet and cover them