Pike Dumplings and Carp Laitance with Sauce Nantua by Jean-Paul Lacombe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Take the carp sperm out of the carp, about 25 grams for the sauce.

Sauté the carp sperm in butter.

Prepare the sauce with crayfish, herbs, and vegetables, adding a little tomato concentrate.

Flambé with cognac to remove the alcohol, then add cream and let it cook.

Blend the sauce and strain it, then let it cook further.

Blend the pike fillets and strain them, then add nutmeg, one whole egg, and one egg yolk.

Add a little cream to the pike mixture, adjusting based on freshness.

Taste the mixture and season with salt and pepper.

Bring salted water to a simmer and shape the dumplings using a spoon.

Poach the dumplings in the simmering water.

Serve the dumplings with sautéed crawfish tails and the sauce.

Pass the dumplings and sauce under a salamander before serving.

Top with whipped cream just before service.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens