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 I am Hélène Billiet, the founder of Lyon City Blog, a blog in English for the lovers and residents of Lyon and its region.

As a native of Lyon, I would like to share my experience and my knowledge of this beautiful region with English-speaking people.

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Pike Dumplings

Rating: 2.8/5 (9 ratings)

Posté le 22 Nov. 09 Par helenely

Quenelles de brochet- Pike Dumplings

Preparation time: 40 min
Cooking time: 30 min

Pike dumplings au gratin

Ingredients

Pike dumplings are usually big ones, so have 1 dumpling for 1 person.

The white savory sauce: 50 grams butter, flour, milk and 25 grams crayfish butter.

1. Drop dumplings in boiled water for about 10 minutes. You should see them rise to the surface once they have been cooked.
Then dry them in kitchen rolls.
2. Bake the dumplings in a buttered dish with a crayfish sauce to a temperature of 180 °C and serve them very hot in the same dish.

Preparation of the crayfish sauce:
Make a savory white sauce with 50 grams butter, flour, and milk. Then add the crayfish butter.



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