Quenelles Sauce Nantua

Preparation info
  • Serves


    as a main dish
    • Difficulty


Appears in

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.


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


  1. 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.
  2. 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