Quenelles Nantua Recipe - Los Angeles Times

Name: 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; 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

www.latimes.com

Feather light, fluffy fish dumplings bathed in a creamy, intense shellfish sauce -- quenelles Nantua is a legendary dish and one of the highlights of French regional cooking. Chefs strove to perfect...

View full recipe on www.latimes.com

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 www.latimes.com.

Share this recipe:

Cooking tools:

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
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