Quenelles de brochet in tomato-cream sauce Recipe
Quenelles are light, oval fish dumplings, especially popular around Lyon. Served in a tomato-cream sauce, they are as delicate as a cloud and very filling. This dish often appears at Sunday lunch, when the family has time to sit at the table together.
Prep Time
30 min
Cook Time
35 min
Total Time
65 min
Servings
4
Ingredients
- white fish fillet boneless, e.g. pike-perch, cod - 400 g
- milk - 250 ml
- butter - 60 g
- wheat flour for choux-style dough - 80 g
- egg at room temperature - 2 pieces
- 30% cream - 150 ml
- tomato passata smooth - 300 ml
- onion medium - 1 piece
- garlic - 2 cloves
- nutmeg grated - 0.25 teaspoons
- salt to taste
- white pepper to taste
- oil for frying the onion - 1 tablespoon
Main Ingredient:
fish
Preparation
- Cut the fish into pieces and run your fingers over them to check for bones. If you find any, remove them with tweezers.
- In a saucepan bring the milk to a boil with the butter and a pinch of salt. When it starts to rise, add the flour and stir vigorously with a wooden spoon for 2–3 minutes over low heat, until the mixture is smooth, thick, and starts to pull away from the sides of the pan.
- Transfer the mixture to a bowl and set aside for 5–10 minutes to cool slightly, but keep it warm.
- Add the eggs to the lukewarm mixture one at a time, mixing thoroughly after each addition until you get a smooth, thick dough.
- Blend the fish with a blender into a smooth paste and add it to the dough. Season with salt, white pepper, and nutmeg, and mix. The mixture should be thick but slightly sticky.
- Bring plenty of salted water to a boil in a large pot. Using a spoon dipped in hot water, scoop portions of the mixture and shape them into oval dumplings, gently sliding them into the boiling water.
- Cook the quenelles over low heat for 10–12 minutes, until they float to the surface and puff up slightly. Remove them with a slotted spoon onto a plate.
- Finely chop the onion and press the garlic through a garlic press. Heat the oil in a pan, add the onion, and fry for 3–5 minutes over medium heat until it softens and becomes slightly translucent without browning. Add the garlic and fry for another 30 seconds.
- Pour in the tomato passata, season with salt and pepper, and simmer for 5 minutes over low heat. Pour in the cream, stir, and heat for another 3–4 minutes until the sauce thickens slightly.
- Arrange the quenelles in an ovenproof dish and pour over the tomato-cream sauce.
- Preheat the oven to 180°C (top and bottom heat) and bake for 10–12 minutes, until the sauce is gently bubbling around the edges.
- Serve immediately, preferably with rice or a baguette for mopping up the sauce.
Storage
In fridge:
2 days
Freezing:
Yes
Po ostudzeniu przechowuj w lodówce w szczelnym pojemniku. Do odgrzania najlepiej użyć piekarnika lub mikrofalówki. Możesz też zamrozić do 2 miesięcy, rozmrażać powoli w lodówce.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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