Fillet of pike with sauce nantua from Fish etc.: the ultimate book for seafood lovers by Mark Hix
Quenelle de brochet nantua is a classic French dish in which both main ingredients - pike and crayfish - come from fresh water. Pike has an unusual bone structu
Ingredients
- olive oil, for frying or roasting
- 16-20 crayfish
- sauce nantua (pages 102-3, using only half the flour), to serve
- small knob of butter (optional)
- 4 skinned pike fillets, each about 160-180 g
- salt and freshly ground white pepper
- ½ tbsp chopped tarragon
More Like This
Quenelles Nantua Recipe - Los Angeles Times
latimes.com
Pike Cakes with Crayfish Sauce (Quenelles de Brochet) | Saveur
saveur.com
Quenelles de Brochet “Mirabelle” from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Fish croquettes | Recipes | Seafood from the Faroe Islands
faroeseseafood.com
Fried Pike - Recipe | Bonapeti.com
bonapeti.com
Pechora-style Pike Cutlets
toastpad.com
Fish Quenelles in Lobster Cream Sauce | TASTE
tastecooking.com
Filetto alla Parigina from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
app.ckbk.com