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Quenelles

Western.Chefs's picture
Ingredients
  Pike 1⁄2 Pound, skinned and boned (225 Grams)
  Grated nutmeg 1 Teaspoon
  Butter 125 Gram (1/2 Cup)
  Flour 1 Tablespoon
  Milk 65 Milliliter (1/4 Cup)
  Whole egg 1
  Yolk 1
  Heavy cream 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Pound the fish with a pestle in a mortar or with the end of a rolling pin in a mixing bowl until smooth, or put the fish through a grinder.
Season to taste.
Melt 2 tablespoons of the butter in a saucepan, stir in the flour and gradually add the milk to make a panade, or thick paste.
Set it aside to cool.
When the panade is cold, work in the fish then add the remaining butter, the whole egg and egg yolk.
Beat the mixture thoroughly, using an electric beater.
Beat in the cream a little at a time.
Put the mixture into the refrigerator to chill for 1 hour.
Put the mixture into a pastry tube with an eclair or plain tip.
Cut of 2-inch (5-cm) lengths with a knife.
Arrange the quenelles in a buttered frying pan.
Bring some salted water to a boil and gently pour in enough to cover the quenelles.
Place the pan over low heat and simmer very gently for 10 minutes.
Lift out the quenelles with a slotted spoon.
Drain on paper towels and serve.

Recipe Summary

Cuisine: 
Continental
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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