Quenelles de Brochet with Sauce Nantua (Pike Dumplings in Crayfish Sauce)

Quenelles

• 250 ml Whole milk
• 80 g Unsalted butter
• 1 tsp Fine sea salt
• ½ tsp White pepper
• 120 g Plain flour
• 2 Egg
• 350 g Pike, skinless, boneless fillet

Sauce Nantua

• 500 g Crayfish, whole
• 2 Shallot
• 60 g Unsalted butter
• 1 tbsp Tomato purée
• 20 g Plain flour
• 60 ml Cognac
• 200 ml Whole milk
• 200 ml Double cream
• 2 sprigs Fresh tarragon
• ½ tsp Fine sea salt
• ¼ tsp White pepper

1. For the quenelles, put 250 ml milk, 80 g butter, 1 tsp salt and 0.5 tsp white pepper in a saucepan and bring just to the boil. Tip in 120 g flour all at once and beat with a spatula over a low heat for 2 to 3 minutes until the paste forms a smooth ball and a thin film forms on the pan. Scrape into a bowl and leave to cool for 10 minutes.
2. Beat in the eggs one at a time until the paste is glossy and smooth. Cut the pike into chunks, then blitz in a food processor to a fine paste. Add the pike to the choux base and process briefly until fully combined and very smooth.
3. Cover and chill the quenelle mixture for 30 minutes so it holds its shape. Meanwhile, start the sauce: peel the crayfish tails and set the tail meat aside, then keep the shells. Finely chop the shallots.
4. Melt 60 g butter in a saucepan over a medium heat, add the shallots and cook for 3 to 4 minutes until softened. Add the crayfish shells and cook for 6 to 8 minutes, stirring, until they smell toasted and turn a deeper red. Stir in the tomato purée and cook for 1 minute.
5. Sprinkle over 20 g flour and cook for 2 minutes, stirring constantly. Add the cognac and let it bubble for 1 minute, then whisk in 200 ml milk. Add the tarragon, bring to a gentle simmer, and cook for 20 minutes, stirring now and then.
6. Strain the sauce through a sieve into a clean saucepan, pressing firmly on the shells to extract as much flavour as possible. Bring back to a gentle simmer, then stir in the double cream and the reserved crayfish tail meat. Season with 0.5 tsp salt and 0.25 tsp white pepper, and keep the sauce warm on a very low heat without boiling.
7. Bring a large pot of water to a bare simmer and season it lightly with a pinch of salt. Using two spoons, shape the chilled pike mixture into oval quenelles and lower them into the water. Poach at a gentle simmer for 12 to 15 minutes until the quenelles are puffed and feel springy, turning once halfway.
8. Lift the quenelles out with a slotted spoon and drain briefly. Spoon the warm sauce onto plates and sit the quenelles on top, then finish with a few tarragon leaves pulled from the sprigs. Serve straight away while the quenelles are light and the sauce is silky.

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