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Quenelles
Cloud light dumplings of pike or chicken mousseline, poached and baked in a creamy lobster sauce. Lyon's most famous dish.
The whole recipe in 60 seconds
Quenelles, in 5 ideas
- Everything must stay cold or the mousseline will break and turn grainy
- The two spoon shaping technique takes practice; wet spoons are the secret
- Quenelles should feel like savory clouds, never dense
- The classic sauce Nantua is made with crayfish
- Chicken quenelles are easier for beginners and just as delicious
What you need
Ingredients
- 1 lb white fish fillets (pike or sole), or ground chicken
- 2 egg whites
- 1 cup heavy cream, chilled
- 1/2 cup panade (bread soaked in milk, squeezed dry)
- Salt, pepper, and nutmeg
- 2 cups fish stock
- 2 tbsp butter
- 2 tbsp flour
- 1 cup cream sauce or bisque, for baking
How to make it
Directions
- Blend the fish with the panade, egg whites, salt, pepper, and nutmeg into a smooth paste.
- Beat in the cold cream a little at a time until light and fluffy. Chill 30 minutes.
- Shape into ovals with two spoons dipped in hot water.
- Poach in simmering stock 8 minutes until they float and firm up.
- Place in a buttered baking dish, cover with cream sauce.
- Bake at 400 F for 15 minutes until golden and puffed.
Money saver. Make a double batch and freeze the shaped raw quenelles; poach them straight from frozen when you want an impressive dinner.