Pike Quenelles with Sauce Nantua
ai
Cuisine: French
Categories: Seafood
Pike Quenelles with Sauce Nantua is a classic French dish featuring light and airy pike quenelles served with a luxurious creamy Nantua sauce infused with crawfish tails and Gruyère cheese. This dish is elegant, flavorful, and perfect for a special occasion.

Difficulty: MEDIUM
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Serving Size: Serves 4
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:
- Preheat the oven to 180°C (350°F).
- In a bowl, combine the minced pike fillets, eggs, heavy cream, breadcrumbs, salt, and white pepper. Mix well until smooth.
- Shape the pike mixture into quenelle shapes using two spoons.
- Place the quenelles on a baking sheet lined with parchment paper and bake for 20 minutes or until cooked through.
- In a saucepan, melt butter over medium heat. Add the shallot and cook until translucent.
- Deglaze the pan with white wine and let it reduce by half.
- Add the fish or vegetable stock, heavy cream, crawfish tails, Gruyère cheese, tomato paste, and cayenne pepper. Stir well to combine.
- Simmer the sauce for 10-15 minutes until it thickens.
- Serve the baked pike quenelles with the Sauce Nantua, garnished with fresh parsley.
- Enjoy the flavorful combination of delicate pike quenelles and rich, creamy Sauce Nantua!