Pike Quenelles with Sauce Nantua

Ingredients:

• 500g pike fillets, deboned and minced
• 2 eggs
• 100ml heavy cream
• 1/4 cup breadcrumbs
• 1/2 tsp salt
• 1/4 tsp white pepper
• 100g butter
• 1 shallot, finely chopped
• 1/2 cup white wine
• 1 cup fish or vegetable stock
• 1/2 cup heavy cream
• 1/2 cup crawfish tails, cooked
• 1/4 cup grated Gruyère cheese
• 1/4 cup tomato paste
• 1/4 tsp cayenne pepper
• Fresh parsley, for garnish

Directions:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, combine the minced pike fillets, eggs, heavy cream, breadcrumbs, salt, and white pepper. Mix well until smooth.
3. Shape the pike mixture into quenelle shapes using two spoons.
4. Place the quenelles on a baking sheet lined with parchment paper and bake for 20 minutes or until cooked through.
5. In a saucepan, melt butter over medium heat. Add the shallot and cook until translucent.
6. Deglaze the pan with white wine and let it reduce by half.
7. Add the fish or vegetable stock, heavy cream, crawfish tails, Gruyère cheese, tomato paste, and cayenne pepper. Stir well to combine.
8. Simmer the sauce for 10-15 minutes until it thickens.
9. Serve the baked pike quenelles with the Sauce Nantua, garnished with fresh parsley.
10. Enjoy the flavorful combination of delicate pike quenelles and rich, creamy Sauce Nantua!