What rich, shellfish-based sauce traditionally smothers the Quenelle de Brochet?
Answer
Sauce Nantua
The Quenelle de Brochet is often elevated to legendary status in Lyon precisely because of the sauce it is paired with. The traditional accompaniment is Sauce Nantua. This sauce is distinctively rich and based on shellfish, typically flavored intensely with crayfish. When the light, poached pike quenelle is smothered in this intensely savory, orange-hued sauce, the combination creates a sophisticated balance of texture and flavor that exemplifies the refined side of Lyonnais cooking heritage.
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