Salmon quenelles

    1 hour

    Quenelles are delicate little dumplings, made with choux pastry and fish mousse. Poach the quenelles in fish stock and finish them in the oven topped with blue cheese for a truly spectacular dish.


    London, England, UK
    8 people made this

    Serves: 6 

    • For the quenelles
    • 100ml water
    • 1/2 teaspoon salt
    • 2 tablespoons butter
    • 75g plain flour
    • 1 egg
    • 1 egg white
    • 250g boneless, skinless salmon fillet, cut into strips
    • salt and pepper to taste
    • 2 tablespoons single cream
    • 1L fish stock
    • For the sauce
    • 1 tablespoon butter
    • 1 shallot, minced
    • 1 glass white wine
    • cornflour, to thicken sauce
    • 25g blue cheese, crumbled

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6.
    2. For the quenelles:

    3. In a small saucepan heat the 100ml water, salt and butter. As soon as the butter is melted, remove from the heat and stir in the flour with a wooden spoon. Return to the heat and cook for a few minutes, stirring constantly, until the pastry comes together.
    4. Remove from the heat, let it cool some and then vigorously stir in the egg and egg white with a whisk, until mixture is smooth. Set aside and let cool completely.
    5. Place salmon, salt, pepper and single cream in a food processor, cover and process until smooth. Add the fish mixture to the pastry and mix well.
    6. Bring the fish stock to the boil. Turn down the heat, until the stock comes to a light simmer. Dip two dessertspoons into cold water and form the salmon mixture into oblong dumplings. Place them directly into the stock and poach for about 15 minutes.
    7. For the sauce:

    8. Meanwhile melt the butter in a small saucepan and cook and stir shallot until soft. Ladle in some hot fish stock and pour in the white wine. Boil for a few minutes, until the sauce reduces slightly. Whisk in the cornflour and simmer, until sauce is thickened.
    9. Set a cooling rack on top of a baking tray. Remove the quenelles from the stock with a slotted spoon and place on top of the rack.
    10. Ladle some of the sauce into a casserole dish and lay quenelles on top.
    11. Pour over the remaining sauce and sprinkle with cheese.
    12. Bake for about 10 minutes in the preheated oven until cheese is melted.

    Serving suggestion:

    Serve with brioche or a crusty baguette.

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