Quenelles recipe

Quenelles recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Quenelles recipe is a classic French dish that features delicate dumplings made from a mixture of fish, eggs, and breadcrumbs. These light and fluffy quenelles are poached to perfection and served with a rich and creamy sauce. The recipe requires a few simple ingredients but delivers an elegant and sophisticated dish that is sure to impress.

Keywords: French cuisine, fish dumplings, creamy sauce, poached, elegant

Quenelles recipe details

Quenelles recipe, recipe Rating: 4.3
Number of votes:92 Preparation time: ca. 40 min
Grade of difficulty: medium
Calories per portion: n/a


Ingredients

225 g white fish fillet (brill, haddock, plaice etc)

150 ml double cream

1 egg

100 g prawns, peeled

50 g Gruyere cheese

25 g butter

1 tbsp plain flour, sifted

300 ml milk

salt and freshly ground black pepper, to taste

1 pinch(es) grated nutmeg

chopped parsley and lemon wedges for garnish

Instructions

Skin the fish and remove any bones. Cut into chunks and place in the bowl of a food processor, and process for about 40 seconds until smooth. Add salt, pepper and a pinch of nutmeg, the cream and the egg and process for a further 20 seconds. Transfer to a bowl and refrigerate thoroughly.

When chilled, place some flour on a board and roll the mixture into a long sausage about 1.5cm diameter, and cut into 5cm lengths.

Fill a saucepan with water and bring to a simmer. Gently place the quenelles into the water with a spoon and poach them, until they float to the top, then they should be removed with a slotted spoon and dabbed dry with tissue. Place the quenelles into a hot buttered oven proof dish with the prawns.

Grate the Gruyere cheese. Melt the butter in a small saucepan and add the flour stirring for about a minute. Gradually add the milk, stirring continuously and bring to the boil, then add half of the cheese, stir well and season to taste. Continue to stir and cook for about 1 minute until the cheese melts.

Pour the cheese sauce over the quenelles and prawns and sprinkle with the remaining cheese. Brown the top under the grill, then garnish with parsley and serve with lemon wedges, hot toast or brown bread and butter.