👨‍🍳 作り方

1. 1

   Prepare the quenelle mixture: Finely chop or process the pike fillets in a food processor until smooth. Add the egg yolks, 50g of softened butter, flour, milk, salt, white pepper, and nutmeg. Process until well combined.

   💡 プロのコツ: Ensure the pike is very finely processed for a smooth texture.
2. 2

   In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the pike mixture until just combined.

   💡 プロのコツ: Be careful not to overmix, as this can deflate the egg whites.
3. 3

   Butter two large spoons or use a quenelle mold. Shape the pike mixture into oval quenelles.

4. 4

   Bring a large pot of salted water to a gentle simmer (do not boil). Carefully poach the quenelles for 8-10 minutes, or until they float and are cooked through.

   💡 プロのコツ: Poaching gently is crucial to maintain the quenelles' shape and delicate texture.
5. 5

   While the quenelles are poaching, prepare the Sauce Nantua: Sauté the chopped shallots in a saucepan with a little butter until softened.

   💡 プロのコツ: Use reserved crayfish shells for a more intense flavor in the sauce.
6. 6

   Add the crayfish shells (if using), tomato paste, and cook for 1-2 minutes. Deglaze with white wine and let it reduce by half.

7. 7

   Add the fish stock and bring to a simmer. Cook for about 10 minutes to infuse the flavors.

8. 8

   Strain the sauce through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Discard the solids.

   💡 プロのコツ: A chinois sieve is ideal for a very smooth sauce.
9. 9

   Return the strained sauce to the saucepan. Stir in the heavy cream and the cooked crayfish meat. Heat gently until the sauce is warmed through and slightly thickened. Season with salt and white pepper to taste.

   💡 プロのコツ: Do not boil the sauce after adding the cream.
10. 10

    Carefully remove the poached quenelles from the water and place them on serving plates. Spoon the Sauce Nantua generously over the quenelles. Garnish with fresh parsley.

    💡 プロのコツ: Serve immediately for the best texture and flavor.