Photograph of the finished Quenelles de brochet

France · Chả cá chó nướng phồng sốt Nantua

Quenelles de brochet

2 hr Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pike Pike 600 g
  • Photograph of Flour Flour 200 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Fresh milk Fresh milk 600 ml
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Prawns Prawns 320 g
  • Photograph of Fresh cream Fresh cream 320 ml
  • Photograph of Cognac Cognac 60 ml
  • Photograph of Tomato Tomato 4
  • Photograph of Nutmeg Nutmeg 2 g

Method

  1. 1 Make the pancake from milk, butter, and flour, then let it cool completely. If the pancake is still warm, the fish will cook too quickly and the pancake will be mushy.
  2. 2 Grind the pike until very smooth with the pancake mix and eggs, then refrigerate for 2 hours until the mixture thickens.
  3. 3 Shape the mixture into an elongated form using two wet spoons, then blanch in 85-degree water for 10 minutes.
  4. 4 Roast shrimp shells with cognac and tomatoes, strain, and then simmer with cream to make Nantua sauce.
  5. 5 Arrange the patties on a baking tray, pour sauce over them until they are half full, then bake at 200 degrees for 25 minutes; the patties will double in size in the oven, which is the difference compared to simply pan-frying them.

With an appliance

  • Air fryer 1 hr 40 min

    Replace step 5: spray a thin layer of oil around the fish, use a 215-degree hot air fryer for 16 minutes, rotating the tray at minute 8. The strong airflow shortens the time by about one-third compared to an oven and sears the surface faster.

Start cooking