85 ml milk
10 g butter
30 g flour
125 g pike filet (without skin)
125 g liquid clarified butter
50 g egg white
17,5 g butter
10 g flour
175 ml milk
50 ml cream
35 g lobster butter
butter for the baking pan
Boil the milk with butter and salt, add the flour in one shot and stir until smooth. Remove from the heat and mix carefully ½ egg. Leave to cool for at least 2 hours.
Tear theis cold mass into pieces and place in a blender. Turn the fish fillet through a meat grinder and add as well. Mix well. Gradually add clarified butter and then egg white and egg and mix. Season with salt, pepper and season with nutmeg. Leave to cool for at least 4 hours.
Bring salted water to a boil in a large pot. Form the dumplings with two tablespoons and pour into the slightly simmering water. Simmer for 20 minutes, then turn over very carefully and let it simmer for another 10-15 minutes. Remove and allow to cool slightly.
Melt the butter in a small saucepan, stir in the flour. Gradually add the milk and continue stirring. Cook constantly stirring until the mass thickens. Add the cream and reduce the sauce a little, it must come out about 225 ml of sauce. Add cold lobster butter and stir well.
Brush a baking tin with butter and put the dumplings in it. Pour the sauce over the fish dumplings and bake at 200 degrees for about 15-20 minutes.
These are the well-known quenelles de brochet. They are very common in the French and special in the Lyon cuisine. Typical for the quenelles is Nantua sauce, which is named after the French city of Nantua. In this recipe, the dumplings are baked with this sauce (simplified recipe).