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French·France · Rhône-Alpes·Main Courses
Quenelles de Brochet
Light dumplings made from pike, served in a creamy sauce.
70 min total (prep 40 · cook 30)· Serves 4· Advanced·New
Originating from Lyon, this dish is renowned for its delicate texture and elegant presentation.
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Method
- 1Grate pike fillets and chill in the fridge.
- 2Make a choux pastry with butter, flour, and milk.
- 3Mix fish with choux, eggs, and nutmeg.
- 4Shape into ovals and poach in simmering water.
- 5Serve with creamy sauce made with remaining cream and butter.
Chef's tips
- Keep the mix chilled to help it set properly.
The story
Originating from Lyon, this dish is renowned for its delicate texture and elegant presentation.
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