Pike quenelles
Pike quenelles (Quenelles de Brochet) are a classic French dish featuring light, airy dumplings made from pike fish, cream, and eggs, often served in a creamy sauce. Originating from the Lyon region, they are a staple of Lyonnaise cuisine, typically poached and then baked with a Mornay or Nantua sauce. The dish is celebrated for its delicate texture and rich flavor.
🍽️ Nutrition at a glance
Pike quenelles are high in protein due to the fish content and rich in fat from the cream and sauce, with minimal carbohydrates. A typical serving provides a good source of omega-3 fatty acids, vitamin B12, and phosphorus, with a rough calorie estimate of around 400-500 kcal per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 8 g |
| Fat | 35 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 600 mg |
| Vitamin B12 | 2.5 mcg |
| Phosphorus | 300 mg |
| Selenium | 20 mcg |
| Omega-3 fatty acids | 0.5 g |
| Vitamin D | 1.5 mcg |
| Niacin (B3) | 5 mg |
| Calcium | 80 mg |
| Iron | 1.2 mg |
Per 3 quenelles (approx. 180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pike quenelles are a symbol of Lyonnaise culinary tradition, often associated with bouchons (traditional Lyonnaise restaurants). Nutritionally, the use of pike, a lean freshwater fish, combined with cream creates a unique balance of light protein and indulgent fat, making it a dish that's both refined and comforting.
