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