Seafood > Fish > Cod

Quenelle of Cod with Tomato Basil Sauce Recipe

Ingredients with Measurements:
- 1 lb cod fillet, skin removed
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup chopped fresh basil
- 1/4 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese

Special equipment needed:
- Food processor
- Large skillet
- Baking sheet

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Cut the cod fillet into small pieces and place them in a food processor. Pulse until the cod is finely chopped.

3. Add the heavy cream, breadcrumbs, egg, parsley, chives, salt, and pepper to the food processor. Pulse until the mixture is smooth.

4. Using a spoon, form the mixture into small oval shapes, known as quenelles, and place them on a baking sheet.

5. Bake the quenelles in the preheated oven for 15-20 minutes, or until they are golden brown.

6. While the quenelles are baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until they are soft and translucent.

7. Add the crushed tomatoes, basil, red pepper flakes, salt, and pepper to the skillet. Stir to combine and bring the sauce to a simmer.

8. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it has thickened slightly.

9. Once the quenelles are done baking, remove them from the oven and place them in the skillet with the tomato basil sauce.

10. Sprinkle the Parmesan cheese over the top of the quenelles and sauce.

11. Serve the quenelles hot, garnished with additional fresh basil leaves.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 25g
Protein: 25g
Sodium: 840mg
Sugar: 10g

Substitutions for ingredients:
- Instead of cod, you can use any white fish such as haddock or tilapia.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of breadcrumbs, you can use panko or crushed crackers.
- Instead of Parmesan cheese, you can use any hard cheese such as pecorino or Romano.

Variations:
- Instead of baking the quenelles, you can pan-fry them in a little bit of oil until they are golden brown.
- Instead of tomato basil sauce, you can serve the quenelles with a lemon butter sauce or a white wine sauce.
- Instead of forming the quenelles into oval shapes, you can form them into round balls or patties.

Tips and tricks:
- Make sure to remove all the skin from the cod fillet before processing it in the food processor.
- If the quenelle mixture is too wet, add more breadcrumbs until it is firm enough to form into shapes.
- To make the quenelles ahead of time, form them into shapes and refrigerate until ready to bake.
- To make the tomato basil sauce ahead of time, prepare it up to the point of adding the quenelles and refrigerate until ready to serve.

Storage instructions:
Leftover quenelles and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the quenelles and sauce, place them in a skillet over low heat and stir until heated through.

Presentation ideas:
Serve the quenelles and sauce on a large platter and garnish with fresh basil leaves.

Garnishes:
Fresh basil leaves

Pairings:
- Serve the quenelles with a side of roasted vegetables such as asparagus or Brussels sprouts.
- Serve the quenelles with a side of garlic bread or crusty bread to soak up the tomato basil sauce.

Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Crusty bread

Troubleshooting advice:
- If the quenelle mixture is too dry, add more cream until it is moist enough to form into shapes.
- If the quenelles are falling apart when you try to bake them, add more breadcrumbs to the mixture until it is firm enough to hold its shape.

Food safety advice:
- Make sure to cook the quenelles until they are fully cooked and reach an internal temperature of 145°F.
- Store leftover quenelles and sauce in the refrigerator for up to 3 days.

Food history:
Quenelles are a traditional French dish that originated in the Lyon region. They are typically made with fish or meat that is finely ground and mixed with cream, eggs, and breadcrumbs.

Flavor profiles:
The quenelles have a delicate flavor from the cod and herbs, while the tomato basil sauce is slightly sweet and tangy with a hint of spice from the red pepper flakes.

Serving suggestions:
Serve the quenelles and sauce as a main course for a dinner party or special occasion.

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Region: French

Taste: Savory, Tangy, Herby, Aromatic, Fresh