Fish quenelles in sauce
Traditional lyonnaise quenelle recipe, nature or with fish for lunch or dinner.
Equipment
Ingredients
For 8 Quenelles
- 175 g of flour (approx 1.25 cups)
- 3 tablespoons of butter
- 1 cup of water
- 3 eggs
- pinch of salt
- 250 to 300 g of white fish eg. pike or merlu hake fish
For the sauce
- 1/2 teaspoon of grated nutmeg
- 40 cl of crème fraîche or heavy cream (2 cups)
- 1/2 cup of shredded gruyère cheese or emmental
- 1 tablespoon of seafood butter sauce (optional)
Instructions
- Add the water, butter and salt to a casserole pan and heat at a low temperature.
- When the butter is melted, add the flour, and cook for 10 minutes over low heat, stirring constantly.
- Off the heat, add the eggs and stir as the mixture is cooling.
- Cut the fish into small pieces and remove any bones.
- Blend the fish in a blender, and then hand mix it into the dough mixture.
- Place the dough on a floured work surface and flour your hands.
- Once cool, take a portion of the dough with a spoon and and form small round sausages in a silicone mold tray.
- Put the quenelles in the fridge for a 1/2 hour or so that they hold together well.
- Remove the quenelles from the mold and place in a deep dish baking tray.
- Preheat the oven at 360°F (180°C°)
- In a bowl, mix the heavy cream with seafood butter sauce.
- Cover the quenelles with the cream sauce, cheese and sprinkling of nutmeg.
- Place in the oven for 35 minutes.
- Serve warm.
Nutrition
Serving: 1gCalories: 16327kcalCarbohydrates: 17gProtein: 2301gFat: 715gSaturated Fat: 115gPolyunsaturated Fat: 502gCholesterol: 7316mgSodium: 6251mgFiber: 1g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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