Ingredients For Pike Quenelles With Sauce Nantua Recipe
350 gram Pike flesh
250 gram Whole egg + 85 g of egg white
350 gram Cold Butter
10 gram Salt
2 gram Pepper
Nutmeg
Panade
500 milliliter Milk
50 gram Butter
300 gram Flour
Nantua Sauce
167 Crayfishes
1 Carrot
1 Onion
1 Shallot
1 spring of thyme
1 bay leaf
dash A Brandy
350 milliliter Cream
1 tablespoon Tomato concentrate
35 milliliter Olive oil
Directions : Pike Quenelles With Sauce Nantua Recipe
STEP 1.Mix the pike with the panade, then the whole eggs and the whites, season with salt, pepper and nutmeg.
STEP 2.Add the cold butter and mix until thoroughly smooth.
STEP 3.Poach in water at 80 degrees, half an hour for each one, up to 1 hour cooking time for all of them.
STEP 4.Chill them in ice-cold water.
STEP 5.Steam them for 15 to 20 minutes.
STEP 6.Fry the crayfish carcasses in a sauté pan with the olive oil
STEP 7.Add the vegetables and herbs and brown
STEP 8.Add the tomato concentrate and flame with the brandy
STEP 9.Next add the cream and cook for 1 hour
STEP 10.Thicken the sauce with cornflour if necessary
Nutrition value
1379
calories per serving
92 g Fat71 g Protein62 g Carbs47 g FiberOther
Current Totals
92 g Fat
71 g Protein
62 g Carbs
47 g Fiber
MacroNutrients
Carbs
62 g
Protein
71 g
Fiber
47 g
Fats
Fat
92 g
Vitamins & Minerals
Calcium
1103 mg
Iron
16 mg
Vitamin A
3386 mcg
Vitamin B1
1 mg
Vitamin B2
2 mg
Vitamin B3
4 mg
Vitamin B6
2 mg
Vitamin B9
361 mcg
Vitamin B12
0 mcg
Vitamin C
109 mg
Vitamin E
11 mg
Copper
1 mcg
Magnesium
361 mg
Manganese
3 mg
Phosphorus
1238 mg
Selenium
153 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
