What is Nantua sauce made of?

A béchamel-based sauce made with cream and crayfish butter and garnished with crayfish tails. Nantua sauce is served with seafood or egg dishes.

What is Lyon quenelle de Brochet?

The mouth-watering, refined quenelle de Lyon indeed accounts for the culinary jewels of the Rhône-Alpes region. This subtle mousse cake called “quenelle” is traditionally made out with pike and served in a delicate, creamy Nantua sauce.

Is quenelle a dumpling?

What was once used as a garnish in haute cuisine is now its own dish, known as quenelle. Essentially, it is a tender dumpling that is filled with ground meat, poultry, fish, or vegetables, seasoned and combined with breadcrumbs, eggs, fat, flour, or cream.

What do you serve with quenelle?

As a dish that took off in popularity during food shortages, the quenelle is usually served with plain rice as a main dish. However, if you want to add a bit more meat to the dish, you can add sausages or meatballs to your serving.

What is Poulette sauce made of?

Poulette sauce is a classic sauce of French cuisine. It is made with mushrooms and allemande sauce, then finished with Noilly Prat, lemon juice, butter and chopped parsley. This sauce can be used for vegetables, but it is mainly served with sheep’s feet.

What are the 5 mother sauces in culinary?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

What does quenelle mean in French?

noun. French Cooking. a dumpling of finely chopped fish or meat that is poached in water or stock and usually served with a sauce.

What is the difference between a quenelle and a Roche?

A rocher is made with one spoon in one swooping motion. A quenelle is shaped with two spoons, passing the mound of soft (ice cream, whipped cream, whatever) between the bowls of the two spoons until you have a three sided “oval.”

What is the difference between a quenelle and a Rocher?

What Poulette means?

Noun. 1. poulette – allemande sauce with chopped parsley. sauce – flavorful relish or dressing or topping served as an accompaniment to food.

What kind of sauce does quenelles Nantua have?

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 their quenelles, knowing their career would look up if they could get them just right.

What can I substitute for fish in Nantua Sauce?

When served in Nantua sauce, chicken or veal quenelles are as delicious as fish, so boneless chicken breast or veal escalope can be substituted. Pureeing the fish takes only a minute or two in a food processor.

What makes quenelles Nantua light as a cloud?

The finest quenelles are light as a cloud, a sumptuous combination of pureed white fish, egg whites, the same choux pastry that is used for cream puffs and heaping spoonfuls of thick cream. It’s the choux dough that inflates as well as binds the mixture, a trick of classically trained chefs.

How to make fish mousseline with sauce Nantua?

Stir in the parsley, salt and pepper and chill for 30 minutes. Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture.