The **Quenelle de Brochet** is characterized by being served swimming in which rich, creamy sauce?
Answer
Nantua sauce
The Quenelle de Brochet is regarded as the undisputed champion of Lyonnaise main courses and requires an intensely flavored accompaniment to match its unique texture. The quenelle itself is a delicate dumpling made from pike fish mousse, baked until it achieves a light, puffed consistency. This delicate dumpling is then intentionally served submerged in Nantua sauce. Nantua sauce is crucial to the dish's identity; it is a rich, creamy sauce derived from a béchamel base enriched specifically with crayfish, imparting a distinct, luxurious seafood flavor that contrasts dramatically with the airy lightness of the quenelle itself.
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