Quenelles de brochet
(Pike quenelles)
Quenelles de brochet are a traditional French dish made from pike fish (brochet). These delicate dumplings are created by finely mincing the fish and combining it with a mixture known as a panade, which consists of milk, butter, flour, and eggs.
Heavy cream is often added to enrich the mixture, resulting in a smooth and light consistency. The mixture is then seasoned with salt, white pepper, nutmeg, and sometimes herbs like chives or parsley. The preparation of quenelles de brochet begins with making the panade.
This involves cooking flour in butter, adding milk to form a thick paste, and then incorporating eggs off the heat. The pike fish is finely minced or pureed and mixed with the panade and cream until smooth. Read more
The mixture is shaped into oval or egg-shaped dumplings using spoons or by hand. Cooking the quenelles involves gently poaching them in simmering water or stock until they puff up and float to the surface, indicating they are cooked through. After poaching, they can optionally be placed in a baking dish, covered with sauce, and briefly baked to finish.
Quenelles de brochet are traditionally served with a rich, creamy sauce such as sauce Nantua, which is made with crayfish butter and cream. Other sauces like Mornay, a béchamel with cheese, can also complement the dish. These quenelles are often enjoyed as an entrée or a main course, typically accompanied by a garnish of fresh herbs.
