Salmon Quenelles in Dill Sauce Recipe
Ingredients
| Unsalted chicken stock - 1 cup | ||
| Unsalted butter | 4 Tablespoon | |
| Pepper white | 1/8 Teaspoon | |
| White pastry flour - 1 cup | ||
| Eggs | 2 | |
| Egg whites | 2 | |
| Salmon | 2 Cup (16 tbs), pureed | |
| Dill sauce - 1 1/2 cups | ||
| Dill - As desired, for garnish (or use parsley sprigs) | ||
Directions
MAKING
1) In a heavy saucepan, combine the chicken stock and butter or margarine.
2) Bring this mixture to a boil.
3) Then, simmer until the butter or margarine is melted.
4) Remove the pan from the heat.
5) To this, add the pepper and flour, stirring constantly with a wooden spoon.
6) Return the pan to heat.
7) Beat this mixture for 2 minutes, until it forms a ball.
8) Remove from the heat again.
9) In the middle of the ball, make a hole.
10) Into the hole, break an egg.
11) Now, mix the dough and egg into a ball, again.
12) Repeat the same for with the second egg, the 2 egg whites, and then the 2 cups of pureed salmon.
13) Now, in aluminum foil or waxed paper, wrap the resulting ball of dough mixture tightly.
14) Refrigerate until the dough is cold.
15) Now, with wet hands, form the cold dough into 16 egg-shaped forms or quenelles.
16) In a large pan, place the quenelles. Cover with enough chicken stock or water. Note that the chicken stock will add more flavor.
17) Cook, uncovered, for 20 minutes, or until the quenelles are done. They would have become bigger and will roll over easily when lifted with a spoon.
18) With a slotted spoon, remove the quenelles from water.
19) Drain them well before transferring to individual plates or a serving platter.
SERVING
20) Over the quenelles, spoon the Dill sauce. Serve, garnished with dill or parsley sprigs.
1) In a heavy saucepan, combine the chicken stock and butter or margarine.
2) Bring this mixture to a boil.
3) Then, simmer until the butter or margarine is melted.
4) Remove the pan from the heat.
5) To this, add the pepper and flour, stirring constantly with a wooden spoon.
6) Return the pan to heat.
7) Beat this mixture for 2 minutes, until it forms a ball.
8) Remove from the heat again.
9) In the middle of the ball, make a hole.
10) Into the hole, break an egg.
11) Now, mix the dough and egg into a ball, again.
12) Repeat the same for with the second egg, the 2 egg whites, and then the 2 cups of pureed salmon.
13) Now, in aluminum foil or waxed paper, wrap the resulting ball of dough mixture tightly.
14) Refrigerate until the dough is cold.
15) Now, with wet hands, form the cold dough into 16 egg-shaped forms or quenelles.
16) In a large pan, place the quenelles. Cover with enough chicken stock or water. Note that the chicken stock will add more flavor.
17) Cook, uncovered, for 20 minutes, or until the quenelles are done. They would have become bigger and will roll over easily when lifted with a spoon.
18) With a slotted spoon, remove the quenelles from water.
19) Drain them well before transferring to individual plates or a serving platter.
SERVING
20) Over the quenelles, spoon the Dill sauce. Serve, garnished with dill or parsley sprigs.
Chef
