What is the traditional base mixture for the Quenelle de Brochet in Lyon?
Answer
Finely ground pike mixed with a panade of flour, milk, and eggs
The Quenelle de Brochet is a highly technical Lyonnais specialty defined by its light, airy dumpling structure. This structure is achieved by meticulously blending finely ground pike (brochet) with a panade. The panade serves as the binder and lightening agent, traditionally composed of cooked flour paste mixed with milk and often eggs. This smooth paste is crucial for achieving the ethereal yet firm texture required before the mixture is shaped and poached. The successful execution of this dumpling is often considered a benchmark for chefs demonstrating refinement in Lyonnais cooking.
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