This is the pinnacle of Lyonnaise cuisine—ethereally light, delicate pike dumplings (quenelles) floating on a sea of luxurious, coral-pink crayfish sauce (Sauce Nantua). It’s a dish that seems complex, but broken down, it’s a labor of love that results in something truly sublime. The contrast between the airy quenelle and the rich, deeply flavored sauce is an experience every food lover should have.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1.5 hours | 30 min | 2+ hours | 6 | A delicate project |
Why You’ll Love This Recipe
- An incredible texture: The quenelles are impossibly light and mousseline-like.
- The sauce is legendary: Deep, creamy, and brimming with the flavor of freshwater crayfish.
- The ultimate dinner party centerpiece: It’s a surefire way to impress discerning guests.
- A true taste of Lyon: This is a iconic dish from one of the world’s great food cities.
Grab These
- For the Quenelles:
- 1 lb pike fillets, skinless, boneless
- 1 ¼ cups whole milk
- ½ cup butter
- 1 cup flour
- 3 large eggs
- Pinch of nutmeg
- Salt, white pepper
- For the Sauce Nantua:
- 2 tbsp butter
- 1 shallot, minced
- ½ lb crayfish tails (fresh or frozen) or ¼ cup crayfish butter
- ¼ cup Cognac
- 2 cups fish stock
- 1 cup heavy cream
- Salt, cayenne pepper
Let’s Make It
First, make the panade. In a saucepan, bring the milk and butter to a boil. Add the flour all at once and stir vigorously over low heat until the mixture forms a ball that pulls away from the sides. Transfer to a bowl and let cool slightly.
In a food processor, puree the pike fillets until completely smooth. Add the panade, eggs, nutmeg, salt, and pepper—process until a homogenous, sticky paste forms. Chill for at least 1 hour.
With two wet spoons, form the mixture into oval egg-shaped dumplings (quenelles). Gently poach them in simmering salted water for 10-12 minutes until they float and are firm. Remove with a slotted spoon.
For the sauce, sauté the shallot in butter. Add crayfish tails and cook for 2 minutes. Add Cognac and flambé. Add fish stock and reduce by half. Puree the sauce (including the crayfish) until smooth, then strain through a fine sieve.
Return the sauce to the heat, add the cream, and simmer until it coats the back of a spoon. If you have crayfish butter, whisk it in now off the heat—season with salt and a pinch of cayenne.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 480 kcal |
| Protein | 28g |
| Carbohydrates | 18g |
| Fat | 31g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Simpler Sauce: A quick sauce can be made with fish stock, cream, and a high-quality crayfish paste or butter.
- Different Fish: You can use a mixture of pike and whiting.
Serving Ideas
- Serve the quenelles napped with the sauce, often with a gratinated cheese topping under the broiler.
- Pair with a rich white wine like a Burgundy or a Condrieu.
Storage & Reheating
- Storage: Quenelles can be made a day ahead and gently reheated in the sauce.
- Reheating: Warm very gently to avoid breaking.
My Two Cents
- Pro-Tip: The secret to light quenelles is a perfectly smooth fish puree and a well-made panade. Don’t rush the chilling step—it makes shaping much easier.
You Asked, I’m Answering
Q: I can’t find pike. What can I use?
A: A combination of walleye or cod (for mildness) and a small amount of salmon (for fat and flavor) works well.
Q: Where do I get crayfish butter?
A: From specialty online retailers or some high-end grocery stores. You can also make your own by pounding cooked crayfish shells with butter and straining it.