Quenelle de Viola

Main course

The Pike Quenelle with Nantua Sauce

Joseph Viola

Joseph Viola

Meilleur Ouvrier de France, president of the Bouchons Lyonnais association, and owner of the "Daniel and Denise" restaurants

 Ingredients for 8 People 

  • Pike flesh (sieved) 350g
  • Whole egg 250 g + 85 g of egg white
  • Cold butter 350 g
  • Salt 10g
  • Pepper 2g
  • Nutmeg 


  • Milk  500 ml
  • Butter  50g
  • Flour  300g 

Nantua Sauce 

  • 167 Crayfishes
  • 1 carrot
  • 1 onion
  • 1 shallot
  • 1 spring of thyme
  • 1 bay leaf
  • A dash of Brandy
  • Cream  350ml
  • Tomato concentrate 1 table spoon
  • Olive oil 35 ml 


  • Mix the pike with the panade, then the whole eggs and the whites, season with salt, pepper and nutmeg.
  • Add the cold butter and mix until thoroughly smooth.
  • Poach in water at 80 degrees, half an hour for each one, up to 1 hour cooking time for all of them.
  • Chill them in ice-cold water.
  • Steam them for 15 to 20 minutes.

Sauce Nantua 

  • Fry the crayfish carcasses in a sauté pan with the olive oil
  • Add the vegetables and herbs and brown
  • Add the tomato concentrate and flame with the brandy
  • Next add the cream and cook for 1 hour
  • Thicken the sauce with cornflour if necessary


For the Nantua sauce over the quenelles and enjoy!

Never wait for late arrivals as the quenelles will collapse!