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 written and produced for entertainment purposes only.