Quenelles in Cream Sauce (Recipe)
Traditional quenelle lyonnaise recipe, nature or with fish as a classic French dinner dish.
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
- 250-300 g of white fish (optional) eg. pike or merlu hake fish
- 4 slices of jambon cru ham (optional)
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
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.
- (Optional) 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.
- (Optional) cut the strips of jambon cru in half and place each 1/2 on a quenelle.
- Cover the quenelles with the heavy cream, cheese and sprinkling of nutmeg.
- Place in a preheated oven for 35 minutes at 360°F (180°C).
- Serve warm.
Notes
The recipe assumes that each person will be served 2 quenelles. For additional quantities, please adjust portion sizes.
Nutrition
Serving: 1gCalories: 32703kcalCarbohydrates: 34gProtein: 4607gFat: 1435gSaturated Fat: 233gPolyunsaturated Fat: 1006gTrans Fat: 1gCholesterol: 14645mgSodium: 12574mgFiber: 1gSugar: 1g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.