📝 About This Recipe
A crown jewel of Lyonnaise gastronomy, these ethereal pike dumplings are a masterclass in French technique, transforming humble freshwater fish into a cloud-like delicacy. The dish is defined by its luxurious Sauce Nantua, a rich, coral-hued Béchamel infused with the intense essence of crayfish butter. This is haute cuisine at its most comforting—silky, sophisticated, and deeply evocative of the culinary traditions of the Rhône-Alpes region.
🥗 Ingredients
The Panade (Base)
- 250 ml Whole milk (full fat)
- 60 g Unsalted butter (cubed)
- 150 g All-purpose flour (sifted)
- 3 large Eggs (at room temperature)
The Fish Mousseline
- 400 g Pike fillets (skinned, deboned, and chilled thoroughly)
- 100 g Unsalted butter (softened)
- 1 pinch Sea salt and White pepper (to taste)
- 1/8 teaspoon Nutmeg (freshly grated)
Sauce Nantua
- 50 g Crayfish butter (or high-quality lobster butter)
- 40 g All-purpose flour
- 400 ml Fish stock (high quality or homemade)
- 150 ml Heavy cream (minimum 35% fat)
- 1 tablespoon Cognac (optional for depth)
- 12-16 pieces Crayfish tails (cooked and peeled for garnish)
👨🍳 Instructions
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1
Prepare the panade: In a medium saucepan, bring the milk and 60g of butter to a boil. Remove from heat and dump in all the flour at once, stirring vigorously with a wooden spoon until a smooth ball forms.
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2
Return the panade to low heat for 2 minutes, stirring constantly to 'dry out' the dough until it leaves a thin film on the bottom of the pan.
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3
Transfer the dough to a bowl and beat in the 3 eggs one by one, ensuring each is fully incorporated before adding the next. Cover with plastic wrap touching the surface and chill in the refrigerator for at least 1 hour.
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4
Process the fish: Pulse the chilled pike fillets in a food processor until very fine. Pass the fish through a fine-mesh tamis or sieve to ensure a perfectly smooth texture, removing any remaining tiny bones.
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5
In a chilled bowl, combine the fish paste with the chilled panade. Add 100g of softened butter, salt, white pepper, and nutmeg. Mix until completely homogenous. Chill this mixture for another 30 minutes; it must be very cold to shape.
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6
Shape the quenelles: Using two large tablespoons dipped in hot water, scoop a portion of the mixture and smooth it against the other spoon to create an elegant oval 'football' shape. Place on a parchment-lined tray.
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7
Poach the quenelles: Bring a large, shallow pan of salted water to a very gentle simmer (do not boil). Slide the quenelles in and poach for 10-12 minutes, turning them halfway through. They will puff up significantly. Remove with a slotted spoon and drain on a clean towel.
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8
Make the Sauce Nantua: Melt the crayfish butter in a saucepan over medium heat. Whisk in the flour to make a roux and cook for 2 minutes without browning.
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9
Slowly whisk in the fish stock and Cognac. Simmer until thickened, then stir in the heavy cream. Season to taste. The sauce should be a vibrant orange-pink and coat the back of a spoon.
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10
Final Bake: Arrange the poached quenelles in a buttered gratin dish. Pour the Sauce Nantua over them, leaving the tops slightly exposed. Top with the cooked crayfish tails.
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11
Bake in a preheated oven at 200°C (400°F) for 15-20 minutes. The quenelles will swell like soufflés and the sauce will bubble and lightly brown. Serve immediately.
💡 Chef's Tips
Temperature is everything; keep the fish and the panade ice-cold during mixing to ensure the emulsion doesn't break. If pike is unavailable, walleye, snapper, or even scallops make excellent substitutes for the mousseline. Always pass the fish through a 'tamis' (fine sieve); this is the secret step that separates a rustic dumpling from a true French quenelle. Do not let the poaching water boil; a hard boil will cause the delicate quenelles to break apart or become rubbery. For an extra light texture, some chefs fold in a tablespoon of stiffly beaten egg whites to the final fish mixture.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine from the region, such as a Roussette de Savoie or a high-quality Chablis. Serve alongside steamed jasmine rice or buttery fleur de sel potatoes to soak up the exquisite sauce. A simple side of sautéed spinach or asparagus tips provides a fresh contrast to the richness of the dish. Finish the plate with a sprig of fresh chervil or dill for a bright, herbal aromatic touch. Present in individual ceramic gratin dishes for a classic French bistro aesthetic.