Ingredients

• 500 g boneless pike flesh
• 200 ml 35% cream
• 2 egg whites
• 80 g flour
• 60 g softened butter
• 1 1/4 tsp nutmeg
• 1 Salt and pepper
• 1 For the Nantua sauce
• 250 ml bisque or fish stock
• 250 ml 35% cream
• 2 tbsp butter
• 1 Paprika

Instructions

1. 1

   Blend the pike flesh in a food processor until very smooth.

2. 2

   Add the egg whites one by one while blending.

3. 3

   Incorporate the softened butter, flour, and nutmeg.

4. 4

   Gradually add the cold cream. Season with salt and pepper.

5. 5

   Refrigerate the mixture for 2 hours.

6. 6

   Form quenelles using a spoon. Poach them in simmering salted water for 10-15 minutes.

7. 7

   Prepare the Nantua sauce by reducing the fish stock with the cream.

8. 8

   Arrange the quenelles in a dish, top with sauce, and gratinate for 10 minutes.