Quenelles de volaille, sauce Nantua is a classic French dish featuring delicate chicken dumplings served with a creamy Nantua sauce made with crayfish tails. It's a sophisticated and flavorful dish that is sure to impress.
Ingredients: 500g ground chicken breast. 100g butter. 100g all-purpose flour. 4 eggs. 200ml heavy cream. 1 shallot, finely chopped. 100ml white wine. 100ml fish stock. 100g crayfish tails. Salt and pepper to taste. Nutmeg to taste.
Instructions: In a saucepan, melt 50g of butter over medium heat. Add the chopped shallot and cook until translucent. Pour in the white wine and fish stock, then let it simmer until reduced by half. Add the heavy cream and continue to simmer until the sauce thickens. Season the sauce with salt, pepper, and nutmeg to taste. In a separate bowl, mix the ground chicken with the remaining butter, eggs, and flour until well combined. Shape the mixture into quenelles using two spoons. Bring a pot of salted water to a gentle simmer. Carefully drop the quenelles into the simmering water and poach for about 5-7 minutes, or until they float to the surface. Remove the quenelles with a slotted spoon and place them on a serving dish. Gently reheat the crayfish tails in the sauce. Pour the Nantua sauce over the quenelles and garnish with the warmed crayfish tails. Serve hot and enjoy!
Prep Time: 30 minutes
Cook Time: 20 minutes
paula usuga























