Pike Quenelle de Brochette with Sauce Nantua & Button Mushrooms Recipe
Delicate pike quenelles are artfully skewered and served with a rich Sauce Nantua and sautéed button mushrooms, creating a harmonious blend of flavors and textures.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pike Quenelle and Sauce Nantua
Method
Preparation and Cooking
Prepare the Quenelles
In a food processor, blend the pike fillets until smooth. Add egg whites, heavy cream, salt, and white pepper, and blend until well combined. Transfer the mixture to a piping bag.
Form the Quenelles
Bring a large pot of salted water to a gentle simmer. Pipe quenelle shapes from the mixture into the simmering water using the piping bag. Cook for about 5-7 minutes until they float to the surface. Remove and set aside.
Make the Sauce Nantua
In a saucepan, melt butter over medium heat. Add finely chopped shallots and sauté until translucent. Add button mushrooms and cook until softened. Stir in fish stock, white wine, and tomato paste. Reduce the mixture by half.
Finish the Sauce
Once reduced, stir in cream and cook for an additional 5 minutes. Season with salt and white pepper to taste.
Serve
Place the quenelles on a serving plate, drizzle with Sauce Nantua and garnish with sautéed button mushrooms. Serve immediately.
