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Poached Fish Quenelles

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Poached Fish Quenelles

Cuisine:French

Course:Dinner

30m prep 10m cook 40m ready

4 servings “Quenelle” refers to the football-like shape of these fish dumplings. All the ingredients should be kept very cold. If possible, put the bowl and blade of the food processor in the freezer for 15 minutes before using.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound cleaned pike, sole, or any delicate white-fleshed fish, skin removed
  • 1 cup well-chilled heavy cream
  • 1 cup fresh bread crumbs
  • 3 large egg whites
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of grated nutmeg
  • 1
    • 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
    • 1 small onion, thinly sliced
    • 1 large leek, halved lengthwise, well cleaned, and sliced
    • (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
    • (4 ounces cremini mushrooms, sliced)
    • (1 to 2 garlic cloves, smashed)
    • (1 cup dry white wine)
    • (4 thin slices lemon)
    • 4 sprigs parsley
    • 3 sprigs thyme
    • 1 bay leaf
    • Cold water to cover
    Sub-recipe steps
    1. Combine in a stockpot: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf
    2. Add: Cold water to cover
    3. Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
  • 1
    • 1 large egg yolk, beaten with 2 tablespoons heavy cream
    • 1 tablespoon lemon juice
    • 1 tablespoon butter
    • Salt and black pepper to taste
    • Pinch of grated or ground nutmeg
    Sub-recipe steps
    1. Prepare: Sauce Velouté with chicken stock
    2. Remove the velouté from the heat and stir in: 1 large egg yolk, beaten with 2 tablespoons heavy cream
    3. Return the sauce to low heat and cook until slightly thickened. Just before serving, stir in: 1 tablespoon lemon juice; 1 tablespoon butter; Salt and black pepper to taste; Pinch of grated or ground nutmeg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 pound cleaned pike, sole, or any delicate white-fleshed fish, skin removed
  • 1 cup well-chilled heavy cream
  • 1 cup fresh bread crumbs
  • 3 large egg whites
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of grated nutmeg
  • 1 Fish Stock or Fumet, Quick Seafood Stock, or salted water
  • 1 Sauce Allemande or White Wine Sauce

Let's Cook

  1. Step 1.

    Combine in a food processor: 1 pound cleaned pike, sole, or any delicate white-fleshed fish, skin removed; 1 cup well-chilled heavy cream; 1 cup fresh bread crumbs; 3 large egg whites; 1 tablespoon lemon juice; ½ teaspoon salt; ¼ teaspoon black pepper; Pinch of grated nutmeg

  2. Step 2.

    Process until the mixture is ground into a very smooth paste, about 1 minute, scraping down the sides of the food processor bowl as needed. Cover and chill overnight. The mixture should be very firm.

  3. Step 3.

    If broiling the quenelles in sauce, have ready a well-buttered broilerproof pan, large skillet, or individual gratin dishes, and preheat the broiler. Bring to a very gentle simmer in a wide, shallow pan: Fish Stock or Fumet, Quick Seafood Stock, or salted water

  4. Step 4.

    Shape the fish mixture into quenelles, gently dropping them into the simmering water as you go. Simmer gently for 8 minutes, turning the quenelles over halfway through cooking. Remove with a slotted spoon and place on a baking sheet lined with paper towels or a kitchen towel to absorb any excess liquid. Serve coated with: Sauce Allemande or White Wine Sauce

  5. Step 5.

    Or if broiling, preheat the broiler and place an oven rack 6 inches from the heating element. Transfer the quenelles to the buttered dish, and cover with the sauce. Broil until browned and bubbling, 2 to 4 minutes.

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