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Pike rounds (Quenelle de brochet)

Quenelles de brochet is a typical dish of Lyonnaise cuisine. The word « quenelle » comes from the German « knödel” meaning ball of paté. In fact it’s a mixture of pike (fresh water fish) and flour or wheat presented in the shape of a rugby ball. They are placed on a dish and baked in the oven, accompanied with a prawn sauce called Nantua sauce.