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Sole & Scallop Quenelles Recipe
|Court bouillon||6 Cup (96 tbs)|
|Lean white skinless fish fillet||1⁄2 Pound (Sole / Pike / Whiting / Other)|
|Eggs||2 , separated|
|Butter margarine||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Pepper white||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Tomato cream sauce||2 Tablespoon|
|Chopped chives||1 Tablespoon|
|Onion||1⁄2 Small, finely chopped|
|Tomatoes||3 Small, peeled, seeded, chopped|
|Dry white wine/Vermouth||2 Tablespoon|
Serving size: Complete recipe
Calories 3398 Calories from Fat 1003
% Daily Value*
Total Fat 113 g173.3%
Saturated Fat 53.8 g269%
Trans Fat 0 g
Cholesterol 747.7 mg
Sodium 338035.8 mg14084.8%
Total Carbohydrates 395 g131.5%
Dietary Fiber 5.6 g22.2%
Sugars 19.5 g
Protein 96 g191.4%
Vitamin A 118.3% Vitamin C 91.8%
Calcium 25.8% Iron 22%
*Based on a 2000 Calorie diet
Cut fish into 2-inch chunks.
In a food processor fitted with a metal blade, puree fish and scallops using quick on and off pulses until mixture is smooth.
Or, grind fish and scallops twice in a food grinder, using fine blade.
Then puree in a blender.
Process one-third at a time, if necessary.
Add egg yolks and butter or margarine; process to a fine paste.
Add egg whites', process until blended.
Add cream, salt, white pepper and nutmeg.
Process until smooth and creamy.
Spoon mixture into a large bowl; cover and refrigerate 3 to 4 hours.
When ready to make quenelles, prepare Tomato-Cream Sauce.
In a deep skillet or large saucepan, bring Fish Stock, Court Bouillon or water to a simmer.
Preheat oven to 165F (75C).
To cook quenelles, dip 2 soup or dessert spoons into hot water.
Use 1 hot, wet spoon to scoop an oval mound of chilled mixture.
Smooth top with second hot, wet spoon.
Using both spoons, loosen quenelle; carefully lower into simmering liquid.
Wet spoons each time before making another quenelle.
Do not crowd quenelles in pan.
Gently simmer 6 to 8 minutes or until quenelles are firm and float to surface.
Use a slotted spoon to remove cooked quenelles from hot liquid; drain on paper towels.
Place drained quenelles in a medium serving bowl; keep warm in oven until all are cooked.
Spoon Tomato-Cream Sauce over top.
Sprinkle with chopped chives.