08/24/2026
What a pain in the ass this is to make….. but it’s 💯 worth every second. Quenelle de Brochet!!! One of dishes that put Lyon on the map as the culinary hub of rustic French cooking.
It’s basically, a light as air, fish dumpling… poached in court bouillon, then baked with a sauce made from crayfish shells, cognac & cream that tastes like lobster bisque. A few local chanterelles to round it out and you have one of life’s great pleasures.
I only made a dozen or so so get it while you can!!!!