Upon detailing the account of Chef Adolphe Dugléré and his coming to create this legendary variation of the famous French Quenelles, it occurred that we ought to include the recipe as well.
A word to the wise: While you need not know the history behind the dish, proceed with caution making these Quenelles if this is your first time trying Quenelles of any type.
The preparation of the lobster or crayfish sauce can add a layer of complexity beyond the zone of comfort for many apprentice chefs.
If you’re ready to take on this intermediate skill-level dish, read on!
This classic French dish is made with pike, quenelles, and a rich lobster sauce.
This recipe makes about 4-6 servings.
Ingredients:
For the Quenelles:
-1 lb pike or other white fish
-1 egg
-1/4 cup heavy cream
-1/4 cup milk
-1/4 cup grated Parmesan cheese
-1 tsp salt
-1/4 tsp ground nutmeg
-1/4 tsp white pepper
-1/4 cup all-purpose flour
-1/4 cup butter
For the Lobster Sauce:
-1 cup fish stock or seafood broth
-1/2 cup dry white wine
-1/2 cup heavy cream
-1/4 cup tomato paste
-1 tbsp flour
-1 tbsp butter
-1/4 tsp salt
-1/4 tsp white pepper
-1/4 tsp paprika
-1/4 cup diced cooked lobster meat
-1 tbsp chopped fresh parsley or chives, for garnish
Equipment:
– A food processor or meat grinder
–Spoon or spatula
-Saucepan
-Slotted spoon
-Baking sheet
-Parchment paper
-Mixing bowl
Cooking Instructions:
- In a mixing bowl, combine the fish, egg, cream, milk, Parmesan cheese, salt, nutmeg, and white pepper. Mix well.
- Using a food processor or meat grinder, process the mixture until it is smooth and well combined.
- Shape the mixture into oval-shaped quenelles using a spoon or spatula.
- Place the quenelles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- Heat the butter in a saucepan over medium heat until it is hot but not browned.
- Roll the quenelles in flour, then gently lower them into the hot butter.
- Cook the quenelles for about 2-3 minutes per side, or until they are golden brown and cooked through.
- Remove the quenelles from the pan using a slotted spoon and drain them on a paper towel-lined plate.
For the Lobster Sauce:
- In a saucepan, bring the fish stock or seafood broth, white wine, heavy cream, tomato paste, flour, butter, salt, white pepper, and paprika to a boil.
- Reduce the heat and simmer for about 5 minutes, or until the sauce thickens.
- Stir in the diced cooked lobster meat and heat through.
- Spoon the sauce over the quenelles.
- Garnish with chopped parsley or chives.
Plating Ideas: Try serving the quenelles on a bed of sautéed spinach or Swiss chard. Another idea is to try serving them with a side of crusty bread or boiled potatoes.
Note: The recipe is a bit complex as it involves making quenelles as well as lobster sauce. You can also use pre-made quenelles and make the sauce separately. Also, make sure to use fresh fish and lobster meat for the best taste.