Quenelles de brochet à la lyonnaise

Preparing the quenelle dough:

1. 1In a saucepan, heat the milk, water, diced butter, and the pinch of salt until the butter is melted.
2. 2Bring the mixture to a boil.
3. 3When the milk boils, remove the saucepan from the heat.
4. 4Add the sifted flour all at once and mix vigorously with a spatula until the dough pulls away from the sides of the pan.
5. 5Put the saucepan back over low heat and dry out the dough, stirring constantly for about 2 minutes until it forms a smooth, shiny ball.
6. 6Pour the dough into a bowl and add the eggs one at a time, mixing well between each addition.
7. 7The dough should be smooth and even.
8. 8Let cool and set aside in the refrigerator.
9. 9Finely chop the pike flesh in a blender.
10. 10Pour the panade and the pike flesh into the blender bowl.
11. 11Blend until smooth.

Shaping and cooking the quenelles:

1. 12Boil a large amount of salted water in a saucepan.
2. 13Shape large quenelles between two tablespoons.
3. 14Poach the quenelles for 10 to 15 minutes in the simmering water, turning them halfway through cooking.
4. 15Remove the quenelles from the saucepan with a slotted spoon and drain them.

Preparing the Nantua sauce:

1. 16Sauté the shallot with the butter and a little olive oil.
2. 17Add the crayfish and cook for a few minutes.
3. 18Pour in the cognac and flambé it.
4. 19Add the fish stock and white wine.
5. 20Then add the heavy cream, tomato paste, and blend everything.
6. 21Strain the sauce through a fine sieve.

Cooking:

1. 22Place the quenelles in a baking dish.
2. 23Cover with Nantua sauce.
3. 24Bake in the oven for 20 minutes at 180°C.