Pike quenelles with Nantua sauce

Name: Pike quenelles with Nantua sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 fresh chervil sprig — optional; 15 ml water; 4 fresh 80 g pike quenelle; 100 g cooked peeled crayfish tail — optional; 250 g fresh ready-to-cook Nantua sauce

Starter

Pike quenelles baked until puffed in crayfish sauce.

Active time10 min

Cooking35 min

Total45 min

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Ingredients

15 ml water
250 g fresh ready-to-cook Nantua sauce
2 fresh chervil sprigs — optional
4 fresh 80 g pike quenelles
100 g cooked peeled crayfish tails — optional

Preparation

Step completed · 1
Heat the oven to 210 °C. Mix the sauce and water in a bowl. Space the quenelles apart in a baking dish and cover with sauce.
Step completed · 2
Bake for about 35 minutes until the quenelles are puffed and the sauce is bubbling. If using cooked crayfish tails, add them near the end to heat through. Rinse the optional chervil and scatter its leaves over the dish. Use oven gloves to remove and serve immediately.

Allergens

Crustaceans

Composition to check for: Celery, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration