This is a basic recipe for quenelles (keh-ncll) using minced fish. If pike is not available any close-textured fish such as coley, conger eel or whiting may be used instead. If you wish to substitute fresh or canned salmon, 1 pound of salmon will be sufficient. This quantity of quenelle mixture will make 24 tablespoon-sized quenelles. If
Delicately flavoured with prawns or shrimps. Quenelles de Crustaces are delicious served with a rich tomato sauce. you wish, the quenelles may be made smaller by using teaspoons, or alternatively the mixture may be shaped by using a forcing bag. Quenelles may be cooked, cooled, covered and stored for up to 3 days in the refrigerator and reheated as required.
The yield is based on the quantity of Choux Pastry and fish used, therefore the approximate yield in this recipe is 1 pound.
14 ounces and will be the amount used in future recipes.
5 oz. Choux Pastry
1 egg white
1 ½ lb. pike, filleted and minced
1 teaspoon grated nutmeg
1 teaspoon cayenne pepper l1 teaspoons salt
1 teaspoon black pepper
3 tablespoons single cream
In a large mixing bowl, beat the choux pastry and egg white together with a wooden spoon, beating until the egg white has been completely absorbed and the pastry is very smooth. Set aside.
In a medium-sized mixing bowl, com-bine the minced pike, nutmeg, cayenne, ½ teaspoon of the salt and the pepper. Beat the fish mixture with a wooden spoon until it is very smooth. Alternatively, place a small amount of the fish mixture at a time in a mortar and pound it with a pestle. Rub the fish mixture through a strainer into a medium-sized mixing bowl.
Add the strained fish mixture to the choux pastry mixture and beat well until they are thoroughly combined. Beat in the cream, a little at a time, making sure it is completely absorbed before adding more. Cover the bowl and chill the mixture in the refrigerator for 30 minutes.
Remove the bowl from the refrigerator. The mixture is now ready to use. If you wish to serve this mixture on its own, proceed as follows:
Place the remaining salt in a large saucepan, half-filled with hot water. Place the pan over low heat and allow the water almost to boil.
Dip a tablespoon in cold water and scoop out some of the quenelle mixture. Using another tablespoon dipped in cold water, scoop out more quenelle mixture and place this on top. Press the two halves gently together to seal them.
Drop each shape into the hot water, as it is prepared. Cook 6 to 8 quenelles at a time, depending on the size of the pan. Cook the quenelles for 15 to 20 minutes or until they are puffed up and just firm to the touch. Using a slotted spoon, remove the quenelles from the pan and place them on a plate to drain. Keep warm. Cook the remaining quenelles in the same way.
Place the quenelles on a heated serving dish and serve immediately.