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Sole & Scallop Quenelles

  Court bouillon 6 Cup (96 tbs)
  Lean white skinless fish fillet 1⁄2 Pound (Sole / Pike / Whiting / Other)
  Scallops 1⁄2 Pound
  Eggs 2 , separated
  Butter margarine 1⁄4 Cup (4 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Tomato cream sauce 2 Tablespoon
  Chopped chives 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Onion 1⁄2 Small, finely chopped
  Tomatoes 3 Small, peeled, seeded, chopped
  Sugar 1 Pinch
  Dry white wine/Vermouth 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Prepare Fish Stock or Court Bouillon.
Cut fish into 2-inch chunks.
In a food processor fitted with a metal blade, puree fish and scallops using quick on and off pulses until mixture is smooth.
Or, grind fish and scallops twice in a food grinder, using fine blade.
Then puree in a blender.
Process one-third at a time, if necessary.
Add egg yolks and butter or margarine; process to a fine paste.
Add egg whites', process until blended.
Add cream, salt, white pepper and nutmeg.
Process until smooth and creamy.
Spoon mixture into a large bowl; cover and refrigerate 3 to 4 hours.
When ready to make quenelles, prepare Tomato-Cream Sauce.
In a deep skillet or large saucepan, bring Fish Stock, Court Bouillon or water to a simmer.
Preheat oven to 165F (75C).
To cook quenelles, dip 2 soup or dessert spoons into hot water.
Use 1 hot, wet spoon to scoop an oval mound of chilled mixture.
Smooth top with second hot, wet spoon.
Using both spoons, loosen quenelle; carefully lower into simmering liquid.
Wet spoons each time before making another quenelle.
Do not crowd quenelles in pan.
Gently simmer 6 to 8 minutes or until quenelles are firm and float to surface.
Use a slotted spoon to remove cooked quenelles from hot liquid; drain on paper towels.
Place drained quenelles in a medium serving bowl; keep warm in oven until all are cooked.
Spoon Tomato-Cream Sauce over top.
Sprinkle with chopped chives.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1744 Calories from Fat 1052

% Daily Value*

Total Fat 113 g173.3%

Saturated Fat 53.8 g269%

Trans Fat 0 g

Cholesterol 747.7 mg249.2%

Sodium 10395.5 mg433.1%

Total Carbohydrates 54 g18%

Dietary Fiber 24.9 g99.6%

Sugars 19.5 g

Protein 105 g210.8%

Vitamin A 118.3% Vitamin C 108%

Calcium 25.8% Iron 22%

*Based on a 2000 Calorie diet


Sole & Scallop Quenelles Recipe