Quenelles Nantua Recipe - Los Angeles Times

Ingredients

• 3 tablespoons unsalted butter, cut in about 1/2 -inch cubes
• 1/2 teaspoon salt
• 1/2 cup flour, sifted onto a sheet of paper
• 2 eggs, divided
• 1 pound firm white fish fillets, without skin
• 3 egg whites, whisked until frothy, more if needed
• Choux pastry dough
• 1 cup creme fraiche or heavy cream
• Salt and pepper
• Freshly grated nutmeg
• 1/2 cup (1 stick) butter, cut into three equal portions, divided
• 1/2 medium onion, finely chopped
• 1/2 carrot, finely chopped
• 12 to 16 live crayfish (about 1 1/2 pounds total)
• 2 tablespoons Cognac, more to finish
• 1/4 cup dry white wine
• 3 cups fish stock, more if needed
• 1 bouquet garni of 3 sprigs parsley, 3 sprigs thyme and 1 bay leaf tied together with kitchen string
• 1/4 cup flour
• 1 1/4 cup creme fraiche or heavy cream
• 1/2 teaspoon tomato paste (optional)
• Pinch of cayenne pepper