Quenelles de brochet sauce Nantua

Method

1. 1 Cook the milk with butter and flour until it forms a thick pancake dough, then let it cool completely.
2. 2 Grind the dogfish meat until smooth, mix with pancake and egg to form a smooth mixture, and refrigerate for 30 minutes.
3. 3 Shape the mixture into elongated balls about two tablespoons long.
4. 4 Drop the meatballs into simmering water and cook for 15 minutes until they puff up, then remove them from the water.
5. 5 Sauté shrimp shells with butter and tomatoes, add fresh cream and simmer for 10 minutes, then strain to obtain Nantua sauce.
6. 6 Arrange the patties on a baking tray, drizzle with sauce, and bake at 200 degrees Celsius for 15 minutes until golden brown and puffed up.

With an appliance

• Air fryer 1 hr 48 min

  Replace step 6: spray oil onto the surface of the sauce, run the steamer at 215 degrees for 9 minutes and rotate the tray after 5 minutes; the patties will puff up and brown faster in 6 minutes, large trays need to be divided into two batches.