FISH QUENELLES SAUCE NANTUA - FISH DUMPLING PAUL BOCUSE RECIPE Presented by French Chef Gérard Garbé

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and suitable for sautéing.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

White grape juice can mimic sweetness without alcohol.

Start by preparing the panada with flour, milk, eggs, and butter, along with salt, white pepper, and nutmeg.

Keep the mixing bowl of the food processor in the fridge for at least 1 hour before use.

In a saucepan, add milk, butter, salt, white pepper, and nutmeg, then bring to a small boil without overboiling.

Once the butter is melted and the milk is boiling, add flour all at once and mix vigorously until the mixture pulls away from the sides of the pan.

Beat the mixture for 3 minutes on the stove to dry it out, similar to making pâte à choux.

Allow the mixture to cool slightly, checking that it is not too hot (should be around 45°C).

Add eggs to the mixture in two or three increments, incorporating them fully each time.

Take the bowl from the fridge and add the fish (half frozen) to the food processor with a pinch of salt, nutmeg, and white pepper, then blend until a smooth puree is formed.

Combine the fish puree with the cooled panada mixture, ensuring it is cold to prevent cooking the fish.

Mix in softened butter until well combined, then store the mixture in the fridge for 2 hours, covered with plastic wrap.

Cook the yabbies in boiling salted water for 4 minutes, then cool them in iced water and remove the shells.

Prepare the Nantua sauce by cooking the crushed yabby shells in a pan with butter and olive oil for 3 minutes, then add mirepoix (carrot and celery) and garlic.

Add a bay leaf, tarragon, thyme, and tomato paste, then flambé with brandy and add white wine.

Simmer the mixture for 10-15 minutes, then strain out the solids and return the bisque to the boil.

Add cream to the bisque and reduce until thickened.

Bring fish stock to a simmer and prepare to poach the quenelles.

Form quenelles using two spoons, dipping them in water before dropping them into the simmering stock.

Cook the quenelles until they float, about 5-7 minutes, ensuring they are cooked evenly on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens