Quenelles de poisson sauce Nantua au compact cook

Melt the butter in a saucepan and add the finely chopped shallot, cooking until soft.

Add the flour to the butter and shallot mixture, stirring to create a roux.

Gradually add the milk while stirring to avoid lumps, cooking until thickened.

In a bowl, combine the fish flesh, eggs, and the roux mixture, mixing well.

Fold in the cream and season with salt, pepper, and nutmeg.

Shape the mixture into quenelles and place them in a baking dish.

Pour the lobster bisque over the quenelles and sprinkle with parmesan.

Bake in the oven until golden and cooked through.

Equipment Needed

Dietary