Pike Quenelles With Sauce Nantua Recipe

step 1

• STEP 1.Mix the pike with the panade, then the whole eggs and the whites, season with salt, pepper and nutmeg.

step 2

• STEP 2.Add the cold butter and mix until thoroughly smooth.

step 3

• STEP 3.Poach in water at 80 degrees, half an hour for each one, up to 1 hour cooking time for all of them.

step 4

• STEP 4.Chill them in ice-cold water.

step 5

• STEP 5.Steam them for 15 to 20 minutes.

step 6

• STEP 6.Fry the crayfish carcasses in a sauté pan with the olive oil

step 7

• STEP 7.Add the vegetables and herbs and brown

step 8

• STEP 8.Add the tomato concentrate and flame with the brandy

step 9

• STEP 9.Next add the cream and cook for 1 hour

step 10

• STEP 10.Thicken the sauce with cornflour if necessary

step 11