Pike Quenelles with Nantua Sauce
Ingredients
- 600 gNorthern pike (filleted and boneless flesh)
- 200 gUnsalted butter (diced)
- 150 gWheat flour (sifted)
- 250 mlWhole milk
- 6 pcEgg (beaten)
- 300 gCrayfish (whole)
- 250 mlCream
- 100 mlDry white wine
- 2 pcShallot (finely chopped)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
- 1 tbspTomato caviar
- 1 tbspTomato paste
Method
Finely ground pike flesh bound with a buttery panade and puffed to perfection. The crayfish sauce generously coats the quenelles, which must be airy and meltingly tender.
- 1
In a saucepan, heat the milk and butter. When boiling, add the flour all at once. Work vigorously with a spatula until the dough pulls away from the sides and forms a film on the bottom. Let cool completely.
- 2
Blend the pike flesh very finely. Pass it through a fine sieve to remove the last bones. This is crucial for a silky texture.
- 3
Incorporate the cold panade into the pike flesh. Add the eggs one by one while working the dough. It should become smooth, shiny, and have body. Season with salt, pepper, and nutmeg.
- 4
Form cylinders using two tablespoons. Plunge them into simmering salted water. When they rise to the surface and turn on themselves, they are cooked. Drain on a cloth.
- 5
Sauté the crayfish and shallots. Deglaze with white wine, let reduce by half. Add the cream, tomato caviar, and tomato paste. Simmer until the sauce coats the back of the spoon.
- 6
Arrange the quenelles in a baking dish, coat with sauce. Bake at 200°C. The quenelles should puff up and the sauce should turn a golden and appetizing color.
Frequently asked questions
How do you get this dish right?
- The secret lies in cooling the panade: if it's hot, it will cook the eggs prematurely.
- The poaching water must never boil vigorously, otherwise the quenelles will burst.
- For even lighter quenelles, let the mixture rest in the fridge for 12 hours before shaping them.
How long does this dish keep?
Poached quenelles can be kept for 2 days in the refrigerator in their cold cooking water or wrapped in cling film. They freeze very well after poaching.
