French

Quenelles de Brochet

“A velvety texture achieved through the delicate balance of pike fish and beurre noisette, transporting you to a riverside bouchon.”

Pike Fish

Egg

Butter

Milk

wheat flour

Nutmeg

French·Lyonnais

Hard2 hours

Where it comes from

Originating in Lyon, quenelles de brochet reflect the city's rich riverine terroir, with techniques perfected over centuries in the mere de cuisine tradition.

On the Palate

What goes into it

How it's made

1
Poach pike fish in milk until tender, then flake.
2
Create a panade by cooking flour and butter, then incorporate milk and nutmeg.
3
Combine flaked pike with the panade, eggs, and seasoning, forming a paste.
4
Shape into quenelles using two spoons, then poach in simmering water until they rise.
5
Prepare a crayfish and tomato sauce with cream, seasoning it with salt and pepper.
6
Serve the quenelles with sauce draped over, garnished with fresh herbs.

Poaching Simmering