Ingredients with Measurements:
- 1 lb. fresh trout fillet, skin removed
- 2 egg whites
- 1/2 cup heavy cream
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp. Dijon mustard
- 1 tbsp. whole grain mustard
- 1 tbsp. honey
Special equipment needed:
- Food processor
- Large mixing bowl
- Medium saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the trout fillet into small pieces and place them in a food processor. Pulse until the fish is finely chopped.
3. In a large mixing bowl, whisk together the egg whites and heavy cream until frothy.
4. Add the chopped trout, breadcrumbs, parsley, chives, salt, and pepper to the bowl. Mix well.
5. Shape the mixture into quenelle shapes using two spoons. Place them on a baking sheet lined with parchment paper.
6. Bake the quenelles for 15-20 minutes or until golden brown.
7. While the quenelles are baking, make the mustard sauce. Melt the butter in a medium saucepan over medium heat.
8. Whisk in the flour and cook for 1-2 minutes until the mixture is golden brown.
9. Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 5-7 minutes until thickened.
10. Whisk in the Dijon mustard, whole grain mustard, and honey. Season with salt and pepper to taste.
11. Serve the quenelles with the mustard sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 420
Fat: 28g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Salmon or cod can be used instead of trout.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chopped fresh dill can be used instead of chives.
Variations:
- Add chopped capers to the mustard sauce for a tangy flavor.
- Serve the quenelles with a side of roasted vegetables.
- Top the quenelles with a dollop of sour cream or crème fraîche.
Tips and tricks:
- Be sure to remove all the bones from the trout fillet before chopping it.
- Use a light touch when shaping the quenelles to avoid overworking the mixture.
- To make the mustard sauce ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover quenelles can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quenelles, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the quenelles on a platter and drizzle the mustard sauce over the top. Garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs, lemon wedges, or sliced scallions.
Pairings:
Serve the quenelles with a side of roasted potatoes and a green salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or steamed asparagus.
Troubleshooting advice:
- If the quenelles are falling apart, add more breadcrumbs to the mixture.
- If the mustard sauce is too thick, add more chicken broth to thin it out.
Food safety advice:
Be sure to cook the quenelles to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
Quenelles are a traditional French dish made from finely ground meat or fish that is shaped into an oval shape and poached in broth.
Flavor profiles:
The quenelles have a delicate flavor from the trout and fresh herbs, while the mustard sauce adds a tangy and slightly sweet flavor.
Serving suggestions:
Serve the quenelles as an appetizer or main course for a special occasion or dinner party.
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Region: French