Quenelle de Brochet with Nantua Sauce: A French Culinary Masterpiece

Quenelle de Brochet with Nantua Sauce: A French Culinary Masterpiece

Quenelle de Brochet, a sophisticated French dish, features delicate fish dumplings made from pike and encased in a lovely cream sauce. This gastronomical delight is typically served with Nantua sauce, a rich, flavorful concoction crafted from crayfish butter, crayfish tails, and a touch of white wine. Perfect for special occasions, this dish exemplifies the refinement of French cuisine.

Ingredients:

For the Quenelles:
– 16 oz (450g) pike fillets, skinned and boned
– 1 1/4 cups (300ml) water
– 1/4 cup (60g) butter
– 1 cup (120g) all-purpose flour
– 4 eggs
– 1/2 cup (120ml) heavy cream
– Salt and white pepper, to taste

For the Nantua Sauce:
– 4 tbsp crayfish butter
– 1 cup (240ml) fish stock
– 2 tbsp flour
– 1/4 cup (60ml) white wine
– 1/2 cup (120ml) heavy cream
– 1/4 cup (60ml) tomato puree
– 1/2 cup (100g) crayfish tails, cooked and peeled
– Salt and pepper, to taste

Instructions:

1. Prepare the Quenelles:
1. Finely chop the pike fillets and place in a food processor. Puree until smooth.
2. In a saucepan, bring the water and butter to a boil. Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Return the pan to medium heat and cook, stirring constantly, for 2 minutes to dry out the dough slightly.
4. Remove from heat and beat in the eggs, one at a time, until the dough is smooth and glossy.
5. Stir in the pureed pike, heavy cream, salt, and white pepper until well combined.
6. Shape the mixture into quenelles (oval shapes) using two spoons. Bring a large pot of salted water to a simmer, not a rolling boil.
7. Gently lower the quenelles into the simmering water and poach for 15-20 minutes, or until they float to the surface and are firm to the touch. Remove with a slotted spoon and drain on paper towels.

2. Prepare the Nantua Sauce:
1. In a saucepan, melt the crayfish butter over medium heat. Stir in the flour and cook for 2-3 minutes to form a roux.
2. Gradually whisk in the fish stock and wine, bringing the mixture to a boil. Reduce to a simmer and cook until thickened.
3. Stir in the heavy cream and tomato puree, and simmer for another 5 minutes.
4. Add the crayfish tails, cooking just until heated through. Season with salt and pepper to taste.

3. Assemble the Dish:
1. Preheat the oven to 350°F (175°C).
2. Place the poached quenelles in a buttered baking dish. Pour the Nantua sauce over the top, ensuring the quenelles are well coated.
3. Bake in the preheated oven for 10-15 minutes, or until the sauce is bubbling and the quenelles are heated through.
4. Serve immediately, garnished with additional crayfish tails or fresh herbs, if desired.

Enjoy your Quenelle de Brochet with Nantua Sauce, a truly elegant and memorable dining experience!