Quenelles de Brochet

Method

1. Finely mince the pike and combine it with 2 eggs and 2 tablespoons of butter, mixing until the forcemeat is smooth and well-incorporated.
2. Gently fold the heavy cream into the pike mixture in two additions, stirring carefully to maintain an airy texture suitable for quenelles.
3. Bring a pot of salted water to a gentle simmer over medium heat.
4. Using two tablespoons, shape the pike mixture into quenelle forms by scooping with one spoon and smoothing with the other, then carefully slide each quenelle into the simmering water and poach for approximately 12-15 minutes until they float and are cooked through.
5. While the quenelles poach, prepare a light sauce by gently warming the nantua sauce in a small pan over low heat for 2-3 minutes.
6. Whisk the remaining 2 eggs together and cook them separately as a light scrambled or soft-cooked accompaniment if desired, or reserve for another use.
7. Carefully remove the poached quenelles with a slotted spoon, arrange them on a serving plate, and spoon the warm nantua sauce over them before serving.