Quenelles de Brochet

Light dumplings made from pike, served in a creamy sauce.

Ingredients

• 400 g pike fillets
• 50 g butter
• 250 ml milk
• 4 eggs
• 100 g flour
• 200 ml cream
• 1 pinch nutmeg

Method

1. Grate pike fillets and chill in the fridge.
2. Make a choux pastry with butter, flour, and milk.
3. Mix fish with choux, eggs, and nutmeg.
4. Shape into ovals and poach in simmering water.
5. Serve with creamy sauce made with remaining cream and butter.

Chef's tips

• Keep the mix chilled to help it set properly.