Pike Quenelles à la Lyonnaise

Ingredients

• Godiveau Lyonnais
• butter for the sauté-pan
• fish sauce
• fish fumet

Instructions

1. Take the required quantity of Godiveau Lyonnais.
2. Mould the quenelles with a spoon, laying them as you go into a buttered sauté-pan.
3. Poach them as usual, then drain them.
4. Set them to simmer for 10 minutes in any fish sauce, so that they reach their characteristic swelling.
5. If they are to be served with a thickened sauce, to which they can only be added at the last moment, set them to swell instead in a closed vessel with a relative quantity of excellent fish fumet.