The art of regional French cuisine: FISH QUENELLES AND NANTUA SAUCE

Quenelles ingredients:
✔️ pike or zander or other white fish like zander 400 gr / 14.1 oz
✔️ salt, cayenne pepper

Choux pastry:
✔️ butter 100 gr / 3.5 oz
✔️ water 250 ml / 8.4 fl oz
✔️ flour 150 gr / 5.3 oz
✔️ 4 eggs

Bechamel:
✔️ butter 40 gr / 1.4 oz
✔️ flour 40 gr / 1.4 oz
✔️ milk 500 ml / 16.9 fl oz
✔️ nutmeg

Flavoured butter:
✔️ shells, heads of crayfish or shrimps 100 gr / 3.5 oz
✔️ butter 100 gr / 3.5 oz
✔️ optionally: paprika, cayenne pepper, cognac


⏳ TIMESTAMPS:
0:00 what is fish quenelles
0:53 choux pastry
5:13 flavoured butter
8:22 minced fish
11:16 bechamel
14:35 Nantua sauce

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