Quenelles de Brochet

Ingredients

• 🐟 400 g pike fish
• 🥛 100 g butter
• 🌾 100 g flour
• 🥛 200 ml milk
• 🥚 2 eggs
• 🥣 250 ml bechamel sauce

Method

1. 1 Make a pâte à choux by cooking flour with butter and milk.
2. 2 Blend the fish into a paste, then incorporate it into the choux dough.
3. 3 Shape into quenelles and poach in simmering water until they rise.
4. 4 Serve with a rich bechamel or Nantua sauce.