Lyon and
Nantua are famous for their
quenelles de brochet (
pike quenelles), often served with
sauce Nantua (crayfish sauce) or
sauce mousseline (cream sauce) and run under a
grill. The classic dish of
quenelles de brochet Nantua or simply
quenelles Nantua consists of pike quenelles with sauce Nantua, both pike and crayfish being specialties of the Nantua area. Pike quenelles were invented by a chef named Bontemps to deal with the pike's "multitude of long, fine, forked bones".
Quenelles de brochet are prepared in many ways, but most recipes first prepare a
panade, essentially a thick
white sauce, then combine the panade with fish, and put the mixture through a sieve such as a
tamis, yielding a
forcemeat. The quenelles are shaped from the forcemeat and then poached. They may be served sauced and grilled, or with a variety of sauces. ==See also==