Quenelles de brochet, Lyon-style pike dumplings in Nantua sauce

Steps

1. 1

   Bring the milk, 50 g of the butter, and the salt to a simmer. Add the flour all at once and stir over low heat until the panade pulls away from the sides. Let it cool slightly.

2. 2

   Blend the well-chilled pike with the eggs. Add the panade, then the cream, white pepper, and nutmeg. Blend until very smooth, then chill for 20 minutes to firm up.

3. 3

   Shape the mixture into quenelles using two spoons dipped in hot water. Poach them for 8 to 10 minutes in gently simmering salted water; they should swell and float.

4. 4

   Meanwhile, soften the shallot in the remaining butter. Add the tomato paste and fish stock and simmer for 5 minutes. Stir in the crayfish tails.

5. 5

   Arrange the quenelles in a buttered baking dish, spoon over the sauce, sprinkle with Gruyère, and bake at 200°C until lightly golden, about 15 minutes.

6. 6

   Serve straight from the oven, when the quenelles are puffed and the top is just beginning to brown.