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Battered pike fillets

Georges Blanc

The 496g jar (255g net weight) - 18.55 € (37.40 € / kg)

Serve with Nantua sauce and a spoonful of sour cream

Historians of food and gastronomy think that the word "quenelle" originates from the anglo-saxon word "knyll", which means "to grind". Certainly, the recipe is extremely old, and we know that in the first century BC, the Romans cooked a dish that strongly resembles quenelles as we know them today.

Drain, and heat gently over a low flame. Add a spoonful of sour cream and some Nantua sauce.

Recommended by the celebrated French chef Georges Blanc.

Fillets of pike prepared with fresh eggs, pike meat (at least 22%), animal fat, flour, milk, water, salt


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