Quenelles de brochet
Quenelles de brochet is a classic French dish, originating from Lyon, the gastronomical capital of France. This dish is a testament to the art of cooking and is considered a true culinary masterpiece. It consists of oval-shaped dumplings, made with a mixture of pike fish, eggs, flour, and milk. The dumplings are typically poached in a flavorful broth, then served with a creamy, buttery sauce for a luxurious taste.
The origins of quenelles can be traced back to medieval France. The word “quenelle” itself is derived from the German word “Knödel,” which means dumpling. The dish has evolved over time, and nowadays, it is regarded as a staple of French cuisine. The dish is often served with a variety of different sauces, ranging from cream and white wine to mushroom and tarragon.
The key ingredient in quenelles de brochet is pike fish, which is native to European waters. Pike fish has a firm, delicate meat that makes it ideal for quenelles. The fish is carefully cleaned, filleted, and then ground into a fine paste. The fish paste is then mixed with eggs, flour, and milk to form a smooth and homogenous paste. The paste is then shaped into quenelles using two spoons and placed into a simmering broth to cook.
The broth used in the cooking process is also an important element of the dish. The broth is typically made using fish stock, white wine, and aromatics such as bay leaves, onions, and carrots. The quenelles are simmered gently in the broth until they are cooked through.
Once cooked, the quenelles are served with a rich and savory sauce. The sauce is usually made using butter, cream, and white wine. The sauce is seasoned with salt, pepper, and a touch of lemon juice for a tangy finish.
Quenelles de brochet are known for their delicate texture and rich flavor. The dumplings are fluffy and light, with a slight fishy taste. The addition of the creamy sauce helps to enhance the flavor of the quenelles, while also adding a luxurious touch to the dish.
In Lyon, quenelles de brochet is considered a specialty dish and is often served during festive occasions. The dish is a true ode to French cuisine, showcasing the country’s love of seafood and dairy-based sauces.
Quenelles de brochet may seem like a complicated dish to make at home, but with a little practice and patience, it can be easily mastered. With its delicate texture and rich flavor, this dish is sure to impress dinner guests and leave them wanting more.
Ingredients:
1 white fish (pike or cod), filleted and minced 2 eggs 1/2 cup bread crumbs 1/4 cup heavy cream 1/4 cup butter 1/4 cup all-purpose flour 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/4 teaspoon white pepper 4 cups of fish stock
Instructions:
- Preheat the oven to 350°F.
- In a medium-sized bowl, whisk the eggs until they become consistent. Add the minced fish and mix until thoroughly combined.
- Add the bread crumbs to the fish mixture and stir.
- Then add the heavy cream to the mixture and stir until combined.
- Add 1/4 cup of flour, grated nutmeg, salt, and pepper to the mixture and stir.
- Bring the fish stock to a simmer in a large pot.
- Meanwhile, shape the mixture into small quenelle shapes - this can be done by wetting your hands, and then using your hands to shape the mixture.
- Carefully place the quenelles into the simmering fish stock and cook for 10-12 minutes, or until they are cooked through.
- While the quenelles are cooking, make the sauce. In a small saucepan, melt the butter over medium heat. Add the additional 1/4 cup of flour and whisk continuously until the mixture forms a paste (roux).
- Slowly add the fish stock to the roux, whisking continuously until it has combined with the butter and flour to form a smooth sauce.
- Put the cooked quenelles in a large baking dish and pour the sauce over the top.
- Bake for 10-15 minutes, or until the quenelles are golden brown.
- Serve hot and enjoy!