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
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Quenelles Nantua Recipe - Los Angeles Times
latimes.com
Pike Cakes with Crayfish Sauce (Quenelles de Brochet)
saveur.com
Walleye Pike Quenelle with Tomato Coulis and Fresh Mozzarella | culture: the word on cheese
culturecheesemag.com
To Bake Pike from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Fish croquettes | Recipes | Seafood from the Faroe Islands
faroeseseafood.com
Fried Pike
bonapeti.com
Pechora-style Pike Cutlets
toastpad.com
Fillet of Catfish Bayou Lafourche Recipe
recipeland.com