Quenelles de Brochet

Quenelles de Brochet are a classic dish from Lyon, offering a delicate blend of pike fish, breadcrumbs, and cream, creating a light and airy delight. Traditionally baked in a creamy sauce, these French dumplings are perfect for those seeking a refined yet comforting meal.

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb pike fish fillet, skinned and deboned

1 cup heavy cream

1/2 cup breadcrumbs

3 large eggs

1/4 cup butter

1/4 cup all-purpose flour

1/2 tsp salt

1/4 tsp white pepper

1/2 tsp nutmeg

1 cup fish stock

1 cup white wine

1/2 cup Gruyère cheese, grated

1/4 cup parsley, chopped

Instructions

1. Preheat the oven to 375°F.

2. In a food processor, blend pike fish until smooth.

3. Gradually add eggs, cream, breadcrumbs, salt, pepper, and nutmeg, processing until the mixture is silky.

4. Shape the mixture into oval dumplings using spoons, then poach in simmering water until firm, about 5 minutes. Remove and set aside.

5. In a separate saucepan, melt butter, whisk in flour, cooking for 2 minutes to form a roux.

6. Gradually whisk in fish stock and white wine, cooking until thickened.

7. Arrange quenelles in a baking dish, pour sauce over them, and sprinkle with cheese.

8. Bake for 25-30 minutes until golden and bubbling.

9. Sprinkle with parsley before serving.

Storage

Store quenelles in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat in a preheated oven at 350°F for 15 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.