Classic French Quenelle

Ingredients

• 500g (1.1 lb) white fish fillets, such as sole or pike 500g (1.1 lb) white fish fillets, such as sole or pike
• 2 eggs 2 eggs
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 50g (1/2 cup) breadcrumbs 50g (1/2 cup) breadcrumbs
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 250ml (1 cup) fish or vegetable stock 250ml (1 cup) fish or vegetable stock
• 100ml (1/2 cup) white wine 100ml (1/2 cup) white wine
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, blend the fish fillets until smooth. Add the eggs, cream, breadcrumbs, parsley, chives, lemon zest, salt, and pepper. Process until well combined.
2. 2.
   Transfer the mixture to a piping bag or a plastic bag with a corner snipped off.
3. 3.
   Bring a large pot of salted water to a gentle simmer. Pipe the fish mixture into oval shapes directly into the simmering water, about 8-10cm (3-4 inches) long.
4. 4.
   Poach the Quenelles for about 10-12 minutes, or until they are firm and cooked through. Remove them from the water using a slotted spoon and set aside.
5. 5.
   In a separate saucepan, combine the fish or vegetable stock, white wine, and lemon juice. Bring to a boil and let it reduce by half.
6. 6.
   Reduce the heat to low and whisk in the cream and butter. Simmer gently until the sauce thickens slightly. Season with salt and pepper to taste.
7. 7.
   Serve the Quenelles with the sauce drizzled over the top. Garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and boneless. You can use sole, pike, or any other white fish of your choice.
• Breadcrumbs — For a gluten-free version, use gluten-free breadcrumbs or substitute with almond flour.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• To achieve a light and airy texture, make sure to blend the fish mixture until smooth.
• Pipe the Quenelles directly into the simmering water to maintain their shape.
• Serve the Quenelles immediately after poaching to preserve their delicate texture.
• For a more indulgent sauce, add a splash of brandy or cognac to the beurre blanc.
• Garnish the dish with a sprinkle of fresh herbs, such as chervil or tarragon, for an extra touch of elegance.

Serving advice

Serve the Quenelles hot, accompanied by a side of steamed asparagus or sautéed spinach. The creamy sauce pairs perfectly with the tender Quenelles, creating a harmonious balance of flavors.

Presentation advice

Arrange the Quenelles on a serving platter, drizzle the sauce over them, and garnish with a sprig of fresh herbs. The elegant oval shape of the Quenelles and the creamy sauce create a visually appealing dish that will impress your guests.