Chris Slade describes the son et lumiere presentation at the abbey of Bon Repos called "Le Pays de Conomor" in Brittany, which takes place during the first two weeks of August.
This is another dish that Raymond Blanc cooked on his program when he visited Lyon (France) and that I really fancied after watching it!
I cheat and buy mine frozen. All I need to do is a tomato sauce to cover the quenelles and I top them up with grated cheese (I use my favorite French cheese: Comté). The traditional sauce is a crayfish sauce. The proper name for them in French is “Quenelles de brochet sauce Nantua”.
The quenelles need to cook for about 40 – 45 min at 200 degrees in the oven. You know when they are done as they will double in size and look brown!
Serve them straight away as they will “deflate” like a soufflé ! (I took this photo too late, they were a lot bigger 2 minutes earlier!).
I grew up near Lyon and I always have Quenelles when I visit my parents. It is always on the menu and they always taste better when my Mam cooks them.
Do you have any pike fish recipes to share? Let us know.