Quenelles
Serves 4
Ingredients
Method
1 lb. Skinless, Boneless Fish Fillets (such As Pike, Cod, Or Halibut)
1 cup Fresh Breadcrumbs
3 Large Eggs
¼ cup Chopped Fresh Parsley
¼ cup Chopped Fresh Chives
Salt and Pepper (to your taste)
4 cups Fish Or Vegetable Stock, For Poaching
Place the fish fillets in a food processor and pulse until finely chopped. Add the breadcrumbs, eggs, parsley, chives, salt, and pepper, and process until well combined and smooth.
Shape the mixture into small, oval-shaped dumplings, using two tablespoons or wet hands to form the quenelles.
In a large, wide saucepan, bring the stock to a gentle simmer. Carefully add the quenelles to the simmering stock, making sure they don't touch each other. Poach the quenelles for 10-15 minutes, or until they are firm to the touch and cooked through.
Use a slotted spoon to remove the cooked quenelles from the stock and transfer them to a serving platter. Serve the quenelles with your choice of sauce, such as a tomato or mushroom sauce.