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Quenelle de Brochet Sauce Nantua
Luxembourg Style
Delicate pike quenelles served with a rich, creamy crayfish sauce (Sauce Nantua), a refined dish with French influences popular in Luxembourg's fine dining scene.
đ§ Ingredienser
- 500 g Pike fillets(skinless and boneless)
- 100 g Butter(unsalted, plus more for greasing)
- 2 large Eggs(separated)
- 50 g All-purpose flour
- 150 ml Milk
- to taste Salt
- to taste White pepper
- pinch Nutmeg
- 250 g Crayfish(cooked and shelled, reserve shells for sauce)
- 2 Shallots(finely chopped)
- 100 ml Dry white wine
- 200 ml Fish stock
- 150 ml Heavy cream
- 1 tsp Tomato paste
- 2 tbsp Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 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.
đĄ Proffstips: Ensure the pike is very finely processed for a smooth texture. - 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.
đĄ Proffstips: Be careful not to overmix, as this can deflate the egg whites. - 3
Butter two large spoons or use a quenelle mold. Shape the pike mixture into oval quenelles.
- 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.
đĄ Proffstips: Poaching gently is crucial to maintain the quenelles' shape and delicate texture. - 5
While the quenelles are poaching, prepare the Sauce Nantua: Sauté the chopped shallots in a saucepan with a little butter until softened.
đĄ Proffstips: Use reserved crayfish shells for a more intense flavor in the sauce. - 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
Add the fish stock and bring to a simmer. Cook for about 10 minutes to infuse the flavors.
- 8
Strain the sauce through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Discard the solids.
đĄ Proffstips: A chinois sieve is ideal for a very smooth sauce. - 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.
đĄ Proffstips: Do not boil the sauce after adding the cream. - 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.
đĄ Proffstips: Serve immediately for the best texture and flavor.
đĄ Proffstips
- âThe quality of the pike is paramount for the quenelles.
- âA food processor is highly recommended for achieving the right consistency for the quenelle mixture.
- âSauce Nantua is traditionally made with crayfish butter, which can be made by blending crayfish shells with butter and then incorporating it into the sauce for an even richer flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute other white fish like perch or sole for the pike.
- Add a tablespoon of brandy to the sauce along with the white wine for an extra layer of flavor.