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Name: Traditional French Quenelle Recipe
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: France
Ingredients: *For the Quenelles:**; 300g pike fillets (or pike-perch, or substitute with chicken or veal); 100ml heavy cream (35% fat); 2 large eggs; 50g breadcrumbs (dry); 1 teaspoon salt; Pinch of white pepper; Pinch of freshly grated nutmeg; 1 tablespoon unsalted butter (for poaching); *For the Sauce Nantua:**; 200g crayfish tails (fresh or frozen); 1 shallot, finely chopped; 1 tablespoon tomato paste; 50ml Cognac or Brandy; 250ml fish stock; 150ml heavy cream (35% fat); 30g unsalted butter; 20g all-purpose flour; Salt and white pepper to taste

Quenelle

🇫🇷 France

Lyon

Dumplings made with creamed fish or meat

French

dumpling

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