Pike Quenelles with Tomato Sauce
“Enjoy our Roussette de Savoie white wine with pike quenelles in tomato sauce.”
Ingrédients
- 6 fresh quenelles
- 150g mushrooms (or other types)
- 1 onion
- 250ml tomato puree
- 500ml milk
- 45g flour
- 55g butter
- Roussette de Savoie white wine from Domaine Chevallier Bernard
Étapes
- Slice the mushrooms after washing them, then cook them with 10g of butter and a bit of wine.
- Once cooked, place the quenelles in a baking dish and add the mushrooms on top.
- For the sauce: Melt 45g of butter in a pan. Once melted, add the flour and stir vigorously.
- Gradually add the milk while stirring. Continue stirring until the béchamel thickens.
- Add a glass of white wine and mix.
- Add the tomato puree and stir. Once the desired consistency is achieved, pour over the quenelles.
- If you want to add cheese on top for gratin, feel free!
- Bake in the oven at 180°C for 20-30 minutes and serve directly. You can pair it with zucchini or rice!
- Enjoy with our Roussette de Savoie white wine.