Fish Quenelles

By James MacGuire

Along France’s many rivers, forcemeats are a way to deal with impossibly bony fish, like pike. You see this not only in the airy and decidedly cuisine bourgeoise pike quenelles with crayfish of Lyon, but also in humble preparations, such as pain de brochet, made with plenty of floury filler. More luxuriously, in classical French cuisine, fish mousselines