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.

Recommended by the celebrated French chef Georges Blanc.