Salmon quenelles in a lemongrass and ginger broth

Salmon quenelles in a lemongrass and ginger broth

Leiths How to Cook
Peter Cassidy

For the broth


Quantity Ingredient
150g cooked prawns
3 spring onions
2 lemongrass stalks
3 cm piece fresh root ginger
1/2 red chilli
1/4 bunch coriander
1/2 bunch thai basil
1.5 litres Fish stock
1 star anise
1 teaspoon nam pla, (fish sauce)
100ml mirin, (rice wine)

For the quenelles

Quantity Ingredient
1 cm piece fresh root ginger
1 quantity Chicken mousseline, using salmon variation
500ml Fish stock
1 lemongrass stalk
1 teaspoon nam pla (fish sauce), plus extra to taste
handful bean sprouts
2 limes


  1. Peel the prawns, reserving both the shells and tails. Trim the spring onions, then slice finely. Cut the lemongrass stalks in half lengthways and bash them well. Peel and finely slice the ginger and deseed the chilli. Pick off the coriander leaves, reserving the stalks, and pick some small Thai basil leaves.
  2. Put the prawn shells, the 1.5 litres stock, spring onions, lemongrass, ginger, chilli, star anise, nam pla, mirin and coriander stalks into a large saucepan, bring to a gentle simmer and simmer for 20 minutes.
  3. Meanwhile, for the quenelles, peel and very finely grate the ginger to extract the juices. Add a little of the ginger juice to the mousseline, to taste; the ginger flavour should not be too strong. Heat the oven to 120°C.
  4. Take the broth off the heat and let cool slightly, then pass through a fine sieve, pushing down on the shells and aromatics to extract as much flavour as possible.
  5. Return the broth to the pan (there should be about 1 litre), taste and reduce to concentrate the flavour; it should be fragrant with lemongrass and ginger, but not overpowering. Keep warm.
  6. For the salmon quenelles, heat the 500 ml fish stock in a sauté pan over a low to medium heat, bash the lemongrass and add to the stock with the nam pla. Cut the bean sprouts into shorter lengths (roughly thirds) and juice the limes; set aside.
  7. Quenelle the salmon mousseline (see below), using 2 teaspoons, and poach in the stock for 3–5 minutes. They should be cooked through, but still soft and tender. Remove from the stock and keep warm in the low oven.
  8. Reheat the broth, add the prawns, taste and adjust the seasoning with nam pla and lime juice, and divide between 4 bowls. Place the salmon quenelles in the broth, sprinkle with the bean sprouts, coriander and Thai basil leaves and serve.

A note on shaping quenelles...

  • To obtain a smooth, three-sided oval (ie a quenelle) of mousseline (or mousse, meringue or ice cream), the mixture is passed repeatedly between 2 identical spoons, turning and smoothing each side.
Leiths School of food and wine
cookery course
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