Ingredients
For 6 people
600g pike
1 egg yolk
1 whole egg
60g softened butter
200g liquid cream
1 Knorr stock cube
Sauce:
60g crayfish butter
40g butter
1 tbsp flour
1/2 L milk
1 dl fresh cream
Salt, pepper
Method
1. Melt crayfish butter and butter in a small saucepan, sprinkle flour and cook for 5 minutes stirring.
Add milk, cream, and let thicken for ten minutes, stirring continuously.
2. Grind the pike flesh in a blender. Season, then pass the mixture through a strainer to remove bone bits. Add the egg yolk, whole egg, butter, and liquid cream. All ingredients must be very cold.
3. Shape the dumplings with a wooden spoon, poach for 12 to 15 minutes in stock at 70°C (do not exceed 80°C). Turn them over every 3 – 4 minutes. Plunge them into cold water if possible with ice cubes to stop the cooking. Drain them on a paper towel.
4. Place the dumplings in a dish, coat them with Nantua sauce and bake them in the oven at 180°C for 15 minutes.
Finally