Fish quenelles

Fish quenelles

Quenelles de poisson

By
From
Taste le Tour
Serves
3

From the Lyonnais region by Philippe Mouchel

Philippe Mouchel, talented chef and my good fr iend, learned to make fish quenelles when he worked with the world famous French chef, Paul Bocuse, in Lyon. This is Philippe’s classic and delicious recipe. The quenelles have a unique texture and a wonderful crayfish flavour.

Ingredients

Quantity Ingredient
250ml milk
75g butter
4 egg yolks
125g plain flour
250g delicate white fish fillets
1 egg white
100g veal kidney fat, cut into very small pieces
A pinch nutmeg
salt
freshly ground pepper
400ml crayfish bisque
100g crayfish meat, cut into small pieces

Method

  1. Bring the milk and butter to the boil in a medium saucepan.
  2. In a bowl, mix the egg yolks with the plain flour. Add to the milk and whisk until it thickens and forms a mass (called a ‘panade’). Transfer the panade to a bowl to cool.
  3. Place the fish and egg white in a food processor and blend to a purée. Add the veal kidney fat and pulse briefly. Add the cool panade gradually, pulsing to incorporate, then season with nutmeg, salt and pepper. Transfer to a bowl and refrigerate for at least 1 hour.
  4. Bring a large wide saucepan of water to a very gentle simmer. Using two large oval spoons, carefully mould some of the mixture into the traditional quenelle shape (practice makes perfect!). You should get between 6–8 quenelles from the mixture. Place the quenelles in the hot water to poach for 6–8 minutes, then drain on absorbent paper.
  5. Preheat the oven to 200ºC. Gently heat the crayfish bisque.
  6. Transfer the quenelles to several small ovenproof dishes – aim for 2 quenelles per person. Spoon in the crayfish bisque, so it comes three-quarters of the way up the quenelles, and garnish with a little crayfish meat. Bake for 10 minutes, then serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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