Quenelles:
| Ingredient | Quantity |
|---|---|
| Butter | 120 gr |
| Flour | 200 gr |
| Milk | 75 cl |
| White fish | 200 gr |
| Eggs | 4 |
Nantua sauce:
| Ingredient | Quantity |
|---|---|
| Butter | 20gr |
| Sour cream | 200 gr |
| White wine | 10 cl |
| Lobster bisque | 1 can |
| Tomatoes paste | tea spoon |
| Nutmeg | |
| Gruyere cheese | 20gr |
Quenelles batter:
Put 75cl of milk and 40 gr of butter in a sauce pan on low heat ; when the butter is melted add the flour, mix well under low heat. The mix should thicken into a non sticky dough. Let it cool for a bit.
Process the fish in a food processor.
Add the rest of the butter (soften) with the eggs and the processed fish meat ; add salt and pepper. Use a food processor to mix thoroughly. Cool in the fridge for 2 hours.
Nantua sauce:
Melt butter in a sauce pan and add flour while mixing, add milk and tomatoe paste. Cook until it thickens ; then add salt, pepper and nutmeg.
Add lobster bisque and sour cream, cook for 15 minutes and finally add wine.
Add gruyere cheese for the "gratin effect".
Quenelles:
Boil water in a large pan and pre-head the oven to 400F.
Shape the quenelles with table spoons and drop them in the water. Let them cook for 15 minutes until they raise back on the surface. Grab the quenelles from the pan using a skimmer and drain them.
Put the quenelles in a casserole dish, and cover everything with nantua sauce. Bake for 10 to 15 minutes.
Eat while it's hot, (very hot though careful) !