Geddeboller, Anjou wine cream from Cyril Lignac
Cyril Lignac

40 min


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  • For the bread
  • Whole milk

    Whole milk
    25 cl

  • Soft butter

    Soft butter
    70 g

  • Flour

    160 g

  • 1

    Panade is prepared in a pan by boiling the milk with the butter. Add the flour, cook on low heat for a few minutes. Pour into a cold salad bowl, itself into a salad bowl with ice cubes.

  • 2

    Put the fish meat in another cold bowl, even in a bowl with ice cubes. Add breadcrumbs and mix with the egg whites to add volume. Then add the whole eggs and season with salt, pepper and nutmeg. Beat with an electric mixer. Book cool.

  • 3

    Melt butter in a pan. In another pan, pour the egg yolks with the Coteaux-du-Layon, whisking to create a foam on very low heat so as not to cook the eggs. The preparation should begin to gain volume. Drizzle the butter over and continue to whip. Add the lemon juice. Finally, off the heat, add the whipped cream and season with salt and pepper.

  • 4

    Boil a pot of water. Lower the heat and form dumplings with two tablespoons, submerging them. Cook for 10 minutes, turning them over with a spoon. Fry the mushrooms in the pan in butter and season with salt and pepper.

  • 5

    Place the cooked mushrooms, quenelles and cover the Anjou wine cream on plates. Peel some lemon with a microplane.


For this recipe for Quenelles of pike, cream with Anjou wine from Cyril Lignac, you can count on 15 minutes of preparation. To learn more about the foods in this recipe, head over to our food guide here.

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