Pike quenelle with tomato sauce


  1. Cut the mushrooms as you wish after washing them and cook them with 10g of butter and wine.
  2. Once cooked, place the quenelles in a gratin dish and add the mushrooms on top.
  3. Let's go to the sauce. Melt 45g of butter in a saucepan. Once melted, add the flour and mix vigorously.
  4. Add while mixing the milk. Continue to mix until the bechamel thickens.
  5. Add a glass of white wine and stir.
  6. Then add the tomato and mix. Once the texture suits you, pour over the dish.
  7. If you want to add a little cheese on top for gratinating, don't hesitate!
  8. Leave in the oven at 180 ° 20 / 30minutes and serve directly. You can serve them with zucchini or rice!
  9. Butter the mold and cover with sugar. Pour the preparation into the dish. Cook for 25 minutes.
  10. To taste with our white wine Roussette de Savoie.

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