For 2 people:
¤ 4 dumplings Pike
¤ 25 cl of milk
¤ 20 cl cream
¤ 1 jar of butter, shellfish (lobster, shrimp , crab … but certainly not salmon smoked)
¤ butter
¤ 1 tablespoon flour
¤ Salt , pepper
¤ nutmeg
Preparation time: 15 minutes
Cooking time: 30 minutes
Rest: 0 minutes
Total time: 45 minutes
Preparation of pike dumplings, sauce nantua:
1 Preheat oven to 180 ° C/200 ° C (thermostat 6-7, no need for convection cooking of this dish). nantua Prepare the sauce, a béchamel sauce with butter shellfish. To do this, make a roux : put the butter in a saucepan over very low heat (about 1 / 2 cm of the plate for
2 To melt the butter over low heat without making brown. Add a tablespoon of flour (corrected until the butter is absorbed by the flour, do not butter it is running). We need to pasty consistency. Cook gently until the mixture blonde, and that this “seed” a little with the smell of biscuit. 2 Pour whole milk. It is necessary that the milk is well absorbed by the flour without lumps. Season with salt, pepper and nutmeg. Stir in cream. Homogenized by heating. Add butter and mix well crustacean (whisk).
3 Butter an oven dish. Align the dumplings in the dish. Pour hot sauce over the dumplings and bake in a hot oven. Cook for about 20 minutes (until the dumplings are puffed and golden).