Ingredients with Measurements:
- 1 pound of fresh salmon fillet, skin removed
- 1/2 cup of heavy cream
- 1/2 cup of breadcrumbs
- 2 egg yolks
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- 1/2 cup of dry white wine
- 1/2 cup of chicken broth
- 2 tablespoons of butter
- 1 tablespoon of all-purpose flour
- Fresh parsley for garnish
Special equipment needed:
- Food processor
- Large mixing bowl
- Small saucepan
- Whisk
- Baking dish
- Piping bag with large tip
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the salmon into small pieces and place them in a food processor. Pulse until the salmon is finely chopped.
3. In a large mixing bowl, combine the chopped salmon, heavy cream, breadcrumbs, egg yolks, lemon juice, salt, and pepper. Mix well.
4. Grease a baking dish and fill a piping bag with the salmon mixture. Pipe the mixture into quenelle shapes onto the baking dish.
5. Bake the quenelles for 20-25 minutes, or until they are golden brown and cooked through.
6. While the quenelles are baking, prepare the white wine sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
7. Slowly whisk in the white wine and chicken broth, stirring constantly. Cook for 5-7 minutes, or until the sauce has thickened.
8. Season the sauce with salt and pepper to taste.
9. Serve the quenelles hot with the white wine sauce drizzled over the top. Garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 22g
Saturated fat: 10g
Cholesterol: 180mg
Sodium: 450mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugar: 1g
Protein: 25g
Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish or seafood.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of breadcrumbs, you can use panko or crushed crackers.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add chopped herbs, such as dill or chives, to the salmon mixture for extra flavor.
- Use a different type of sauce, such as a lemon butter sauce or a tomato sauce.
- Serve the quenelles with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to remove all the bones from the salmon before chopping it.
- Use a piping bag with a large tip to create the quenelle shapes.
- If the salmon mixture is too wet, add more breadcrumbs to thicken it.
- To make the quenelles ahead of time, pipe them onto a baking sheet and freeze them. Once frozen, transfer them to a freezer bag and store them for up to 1 month.
Storage instructions:
Store any leftover quenelles and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quenelles, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through. Reheat the sauce in a small saucepan over low heat, stirring constantly.
Presentation ideas:
Arrange the quenelles on a platter and drizzle the sauce over the top. Garnish with fresh parsley and lemon wedges.
Garnishes:
Fresh parsley and lemon wedges.
Pairings:
Serve the quenelles with a glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables or a salad.
Troubleshooting advice:
- If the salmon mixture is too dry, add more heavy cream or milk.
- If the quenelles are falling apart, add more breadcrumbs to thicken the mixture.
- If the sauce is too thin, whisk in more flour to thicken it.
Food safety advice:
Make sure to cook the salmon quenelles to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
The quenelle is a traditional French dish that dates back to the 18th century. It is typically made with fish or meat that is finely ground and shaped into an oval or egg-like shape.
Flavor profiles:
The salmon quenelles have a rich and creamy texture with a subtle salmon flavor. The white wine sauce adds a tangy and savory element to the dish.
Serving suggestions:
Serve the salmon quenelles as an elegant appetizer or main course for a special occasion or dinner party.
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Region: French