Battered pike fillets
Georges Blanc
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.
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| 5 x 33cl bag | 4.75 € | |
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| 37.5cl bottle | 13.95 € | |
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| 12 x 37.5cl bottle | 162.40 € |
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