Nutrition Facts
2 servings
2
Recipe for Pike Dumplings with Nantua Sauce.
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Discover this recipe for pike dumplings with Nantua sauce. Easy and quick, this classic dish is served with rice to delight the taste buds!
Ingredients
4 Pike dumpling
25 Milk
20 Sour cream
1 Crustacean butter
Butter
1 Flour
Salt and pepper
1 pinch Nutmeg
Directions
1
Preparation of the sauce Preheat the oven to 180°C/200°C (thermostat 6-7). Melt the butter over low heat without letting it brown. Add a tablespoon of flour until the butter is absorbed by the flour. Cook gently until the mixture turns blonde and starts to "grain" a little, with a scent of biscuit.
2
Then pour in the whole milk. The milk needs to be well absorbed by the flour without forming lumps. Season with salt, pepper, and nutmeg. Incorporate the cream. Homogenize by heating. Add the seafood butter and mix well (with a whisk).
3
Cooking Butter a pyrex dish. Arrange the dumplings in the dish. Pour the hot sauce over the dumplings and bake in a preheated oven. Let cook for about 20 minutes (until the dumplings are puffed and golden).
Ingredients
Ingredients
4 Pike dumpling
25 Milk
20 Sour cream
1 Crustacean butter
Butter
1 Flour
Salt and pepper
1 pinch Nutmeg
Directions
Directions
1
Preparation of the sauce Preheat the oven to 180°C/200°C (thermostat 6-7). Melt the butter over low heat without letting it brown. Add a tablespoon of flour until the butter is absorbed by the flour. Cook gently until the mixture turns blonde and starts to "grain" a little, with a scent of biscuit.
2
Then pour in the whole milk. The milk needs to be well absorbed by the flour without forming lumps. Season with salt, pepper, and nutmeg. Incorporate the cream. Homogenize by heating. Add the seafood butter and mix well (with a whisk).
3
Cooking Butter a pyrex dish. Arrange the dumplings in the dish. Pour the hot sauce over the dumplings and bake in a preheated oven. Let cook for about 20 minutes (until the dumplings are puffed and golden).
Notes
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Anissa
NANTUA SAUCE I didn't have shellfish butter, so I made do with what I had. The limited means: surimi sticks, grated and added to the sauce during cooking. It smells good and has a creamy appearance... we'll see! Otherwise, I will gladly redo the recipe next time with the right ingredient: shellfish butter!!! Thank you anyway, I'm already licking my lips in anticipation! -
V. GH
Ready-made dumplings, ready-made crayfish butter. Only the béchamel (a recipe that everyone knows how to make) is homemade: what a big joke! You call this cooking, do you? -
Jim
Curious to read the detailed recipe for a béchamel (which everyone knows how to make) and not a word on how to make crawfish butter! Nothing about making dumplings either... So, why not just buy everything from the caterer! -
GM-Champ
Quick, efficient, always... A quick and easy dish to make when you come home from a long day at work. -
Dany69
Thank you for this recipe, it's exactly what I was looking for. Of course, I plan to use crayfish butter.
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