Pike Dumplings with Nantua Sauce Recipe

Ingredients:

1 pike fillet, deboned and finely chopped
1 cup bread crumbs
2 eggs
1/4 cup milk
2 tablespoons chopped parsley
Salt and pepper to taste
1 tablespoon butter
1 cup fish stock
1/2 cup heavy cream
2 egg yolks
1/3 cup grated Parmesan cheese
1/3 cup small cooked shrimp

Instructions:

In a large mixing bowl, combine the finely chopped pike fillet, bread crumbs, eggs, milk, parsley, salt, and pepper. Mix thoroughly.
Form the mixture into small dumplings, about the size of golf balls.
In a large skillet, melt the butter over medium-high heat. Add the dumplings and cook until browned on all sides, about 5-7 minutes.
Reduce the heat to low and pour in the fish stock. Cover and simmer for 10-12 minutes, or until the dumplings are cooked through.
In a separate saucepan, heat the heavy cream over medium heat. Beat the egg yolks in a bowl and gradually stir in some of the hot cream to temper the yolks. Add the tempered yolks to the saucepan and cook, stirring constantly, until the sauce thickens.
Add the grated Parmesan cheese and shrimp to the sauce and stir until the cheese is melted and the shrimp is heated through.
Serve the dumplings hot with the Nantua sauce poured over the top.

Verdict:

These pike dumplings with Nantua sauce are a delicacy you won’t forget! The fish dumplings are perfectly seasoned and cooked, and the Nantua sauce is velvety and flavorful with the addition of Parmesan cheese and shrimp.