Monoprix
Monoprix Pike Quenelles Lyonnaise
What it is
These are delicate, oval-shaped dumplings made from a base of pike fish, bound with a béchamel sauce and often enriched with eggs. They originate from the Lyonnaise region of France, known for its rich culinary traditions. This prepared version offers a convenient way to enjoy a classic French dish, typically served with a creamy sauce.
How people cook with it
These quenelles are a versatile ingredient, perfect for a sophisticated main course or a lighter, elegant starter.
- Served with a Nantua sauce
- Baked in a gratin dish
- As a starter with a light cream sauce
- Added to a rich fish stew
To prepare, these quenelles are usually gently heated. They can be simmered in a flavorful broth or sauce until warmed through, or baked in the oven, often covered in a creamy sauce like Nantua (a crayfish sauce) or a simple béchamel. The key is to heat them gently to maintain their tender texture. Avoid overcooking, which can make them tough. They are best served immediately after heating to preserve their delicate consistency.
How it differs from similar foods
Unlike simpler fish cakes or fish balls, quenelles have a much lighter, airier texture due to the incorporation of béchamel and whipped egg whites. The use of pike fish also imparts a distinct, mild flavor compared to other white fish.
Who it is for
Home cooks looking to recreate a classic French dish with ease.
How to keep the rest
Refrigerate any unused portion promptly. Ensure the packaging is sealed tightly to prevent drying out. It is best to consume them within a few days of opening for optimal freshness and texture.