QUENELLES DE BROCHET

A subtle mousse cake made out with pike and served in a delicate, creamy Nantua sauce

4/5

Quenelles de Brochet Recipe

The mouth-watering, refined quenelle de Lyon indeed accounts for the culinary jewels of the Rhône-Alpes region. This subtle mousse cake called "quenelle" is traditionally made out with pike and served in a delicate, creamy Nantua sauce. These quenelles de brochet are definitely one of the reasons for Lyon's reputation when it comes to food and gastronomy in France!

45mn

70°C

6.pers

expert

INGREDIENTS

For the quenelles:

• 200 - 250 g/ (7 - 8.8 oz) fish fillet (a fresh fish with firm flesh)

• 2 eggs

• 150 ml (5 fl oz) pure cream (heavy whipping cream)

• 60 g (2.1 oz) plain butter (ensure the butter is soft and cut in cubes)

• Salt, pepper and cayenne pepper for seasoning

To poach the quenelles: (use a spoon plunged in hot water to shape the quenelles)

• A large pan with plenty of simmering water. Add the following ingredients:

• 1 garlic clove cut in half

• A small twig of thyme

• 2 pinches of salt

For the sauce:

• 200 g (8.8 oz) langoustines or tiger prawns or any other crustaceans (bruise the shells with a rolling pin prior to cooking)

• 1 good tbsp of butter for cooking

• 1 tbsp carrot (cut in rough cubes)

• 1 tbsp celery roughly chopped

• 20 g (0.7 oz) shallots roughly sliced

• 1 tbsp finely sliced leek (white part)

• 1 garlic clove (bruised)

• 1 tsp tomato paste

• 2 tbsp cognac

• Salt and pepper to season

• 300 ml (10.14 fl) oz fish fumet reduced to 150 ml / 5.07 fl oz

• 200 ml (6.76 fl oz) pure cream (heavy cream)

DIRECTIONS

The Sauce

Tutorial Video

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