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Lyon-style dumpling


For 6 people

600g pike

1 egg yolk

1 whole egg

60g softened butter

200g liquid cream

1 Knorr stock cube


60g crayfish butter

40g butter

1 tbsp flour

1/2 L milk

1 dl fresh cream

Salt, pepper


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.