Fish Quenelles (Nantua)
Fish Quenelles Nantua is a classic French dish from the Lyon region, featuring light, airy dumplings made from freshwater fish (typically pike) bound with a creamy sauce and baked in a rich, crustacean-infused béchamel. The quenelles are traditionally poached and then gratinéed, often served with a sauce Nantua made from crayfish butter and cream.
🍽️ Nutrition at a glance
This dish is high in protein from the fish and eggs, with a significant amount of fat from the cream, butter, and sauce, and moderate carbohydrates from the flour-based panade and sauce. A typical serving provides a good source of vitamin B12, selenium, and phosphorus, with a rough calorie ballpark of 400-600 kcal per serving.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 32 g |
| Carbs | 18 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Vitamin B12 | 4.5 mcg |
| Selenium | 28 mcg |
| Phosphorus | 320 mg |
| Vitamin D | 1.2 mcg |
| Niacin (B3) | 6 mg |
| Potassium | 380 mg |
| Magnesium | 45 mg |
| Zinc | 2.1 mg |
Per 3 quenelles with sauce (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is a hallmark of Lyonnaise gastronomy, often considered a 'bouchon' classic, and its preparation is a test of a chef's skill in achieving the perfect light, mousse-like texture. Nutritionally, the use of freshwater fish and crayfish butter makes it a unique source of omega-3 fatty acids and trace minerals from the crustaceans.
