The art of regional French cuisine: FISH QUENELLES AND NANTUA SAUCE

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more economical.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative, while margarine is often less expensive.

Nantua sauce

🥗Healthier: tomato sauce

💰Cheaper: white sauce

Tomato sauce offers a lighter option, while white sauce can be made more affordably.

Prepare the choux pastry by combining 1 liter of cold water, 400 g of butter, and 3 pinches of salt in a cold pan and mixing.

Bring the mixture to a boil until the butter melts, then add 600 g of flour all at once and stir until a dough forms.

Remove from heat and dry the dough by evaporating excess water until it can form a ball without sticking to the pan.

Transfer the dough to a bowl to cool, then add 16 eggs one by one, mixing until fully incorporated before adding the next egg.

Chill the dough in the fridge covered with plastic wrap.

Prepare flavored butter by blending shrimp shells with room temperature butter, adding cayenne pepper and smoked paprika for flavor.

Mince the fish fillets and mix with the choux pastry, seasoning with salt, cayenne pepper, and nutmeg.

Shape the mixture into quenelles using two spoons or by hand, and refrigerate until ready to cook.

Heat salted water in a large pan until it has little bubbles, then gently poach the quenelles for about 15 minutes until they float.

Prepare a sauce by melting butter, adding flour to make a roux, then gradually incorporating cold milk while stirring until thickened, seasoning with nutmeg and cayenne pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens