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Pike Quenelle – 3 x 80g


A quenelle is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked.

Lyon is famous for its quenelles de brochet (pike quenelles), often served with sauce Nantua (crayfish sauce) or sauce mousseline (cream sauce) and run under a grill. The classic dish of quenelles de brochet Nantua or simply quenelles Nantua consists of pike quenelles with sauce Nantua, both pike and crayfish being specialties of the Nantua area.Pike quenelles were invented by a chef named Bontemps to deal with the pike’s “multitude of long, fine, forked bones”.

Quenelles de brochet are prepared many ways, but most recipes first prepare a panade, essentially a thick white sauce, then combine the panade with fish, and put the mixture through a sieve such as a tamis, yielding a forcemeat. The quenelles are shaped from the forcemeat and then poached. They may be served sauced and grilled, or with a variety of sauces.


ingredients: eggs, wheat flour, vegetable fat (non hydrogenated palm oil), pike 13%, water, natural flavour, dextrose


Allergens: eggs, gluten; fish; milk protein, lactose

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