Quenelles de Brochet with Nantua Sauce - Gluten Free
The Quenelles de Brochet with Nantua Sauce is a quintessential French dish, embodying the elegance and sophistication of classic French cuisine. Delicate pike dumplings are poached to perfection and then baked in a luxurious crayfish sauce, resulting in a dish that’s both rich and indulgent. The flavors meld beautifully, offering a dining experience that’s truly special.
Ingrédients
- 300 g pike fillets, skinless and boneless
- 100 g butter, chilled and diced
- 2 large eggs
- 200 ml ml double cream
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 150 g crayfish tails, peeled and cooked
- 2 tablespoons cognac
- 1 shallot, shallot, finely chopped
- 200 ml ml fish stock
- 200 ml ml double cream
- 2 tablespoons butter
- 1 tablespoon flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 180°C (350°F).
- Place the pike fillets in a food processor and pulse until finely minced.
- Add the chilled butter and process until smooth. Add eggs, one at a time, and continue to blend.
- Pour in the double cream gradually, processing until the mixture is smooth and homogenous. Season with nutmeg, salt, and white pepper.
- Bring a large pot of salted water to a gentle simmer.
- Using two spoons, shape the pike mixture into oval dumplings and carefully drop them into the simmering water. Poach for about 10 minutes or until the dumplings float to the surface and are firm.
- Remove with a slotted spoon, and place them in a baking dish.
- For the Nantua sauce, melt the butter in a saucepan over medium heat. Add the finely chopped shallot and cook until tender.
- Stir in the flour and cook for 1-2 minutes until it forms a roux.
- Gradually whisk in the fish stock followed by the double cream. Cook until thickened.
- Add the crayfish tails, cognac, paprika, cayenne pepper, salt, and black pepper. Simmer for 5 minutes to blend the flavors.
- Pour the Nantua sauce over the quenelles in the baking dish.
- Bake in the preheated oven for 15-20 minutes until bubbly and lightly golden.
- Serve hot, garnished with fresh herbs if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 600kcal | Carbohydrates: 12g | Protéines: 40g | Fat: 45g | Sucre: 2g
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