France

Quenelles de Brochet, Sauce Nantua

Name: Quenelles de Brochet, Sauce Nantua
Yield: 10 servings
Cuisine: France
Ingredients: 2.2 kg pike fillet, skinless and completely boneless; 500 g butter; Approximately 750 ml heavy cream; 5–6 eggs; Salt, to taste; White pepper, to taste; A small pinch of nutmeg, optional; 500–600 g crayfish or crayfish shells for the aromatic base; 2 shallots, finely chopped; 750 ml dry white wine; 1.5 L fish fumet; 500 ml heavy cream; 100 g butter; Fresh aromatic herbs; Salt, to taste; White pepper, to taste

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 servings
Difficulty: Advanced

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