Lyon specialty par excellence, this recipe of quenelles pike craft will bring a bit of French tradition in your kitchen! These little pike donuts are simple to prepare, you only need a few good ingredients, a food processor and two spoons to form the quenelles. A traditional dish that you will do often, guaranteed!

400 g (7/8 lb.) pike fillets
165 ml (2/3 cup) of water
125 ml (1/2 cup) butter
280 ml (1 1/5 cups) flour
4 whole eggs
2 egg yolks
Salt and pepper
Remove the pike fillets and cut into pieces.
Chop them with a food processor.
Boil the water in a saucepan, add 1/3 cup butter, salt, pepper and a little grated nutmeg.
Add the flour and mix vigorously with a spatula, over the heat, to dry the dough.
Out of fire, add the two egg yolks. Mix, then spread the panade (this is the name of this mixture) on a plate, cover with a plastic film and refrigerate 30 minutes.
Switch to the robot the panade with the pike meat.
Transfer the mixture to a large bowl and add the 4 eggs one by one and the remaining butter, softened.
Refrigerate the mixture for one hour.
Heat water in a large cauldron until it quivers.
Using two large spoons, previously soaked in hot water, form quenelles.
Cook the quenelles in the water until they swell and rise to the surface.
Serve with the sauce of your choice.

1 1/2 lb (660 g) pizza dough (see recipe opposite)
30 ml (2 tablespoons) of olive oil
2 garlic cloves, finely chopped
10 ml (2 teaspoons) chopped fresh thyme
4 Spanish onions
85 ml (1/3 cup) of olive oil
8 anchovy fillets in oil for tapenade + some fillets for pizza
85 ml (1/3 cup) small olives from Nice
1 1/2 red peppers peeled
1 1/2 tomatoes
Preheat oven to 475 ° F (245 ° C). Peel and slice the onions. Heat the olive oil in a saucepan, sauté onions and cook with garlic and thyme, stirring with a wooden spoon. At the end of cooking, they must be melting and slightly golden.
Pass the anchovies to the robot with olive oil to make a tapenade. Place pizza dough on baking sheet and brush with anchovy paste.
Spread the onions in the middle of the dough. Brush the edges of the dough with olive oil. Decorate with some olives, pepper strips, some anchovies and thin slices of tomatoes.
Slip the pissaladière into the hot oven and cook for 20 to 30 minutes. Serve hot from the oven and accompany oil rocket.