Photograph of the finished Quenelles de brochet sauce Nantua

France · Chả cá chó sốt tôm kiểu Lyon

Quenelles de brochet sauce Nantua

1 hr 30 min Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pike Pike 600 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Flour Flour 120 g
  • Photograph of Fresh milk Fresh milk 280 ml
  • Photograph of Fresh cream Fresh cream 240 ml
  • Photograph of Prawns Prawns 240 g
  • Photograph of Tomato Tomato 2
  • Photograph of Salt Salt 12 g

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.

Start cooking