Gastronomixs

Poached quenelles of hake fillet

Originally, the word 'quenelle' was reserved solely for a kind of spicy mousse of poultry or fish, scooped and poached in oval balls. This is an attractive variant using hake fillet.

Poached quenelles of hake fillet

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

hake fillet

75

g

egg yolks

75

g

egg whites

150

ml

cream

30

g

butter

100

ml

white wine

 

 

salt and pepper

 

 

fish stock

Preparation method

  • Purée the hake with the white wine in the blender.
  • Then add the cream, the egg yolks, and the butter and continue blending.
  • Pass the mixture through a tamis sieve and chill over ice.
  • Beat the egg whites until they form stiff peaks. Fold them into the mixture with a spatula.
  • Season the mixture to taste with salt and pepper.
  • Using two spoons, make 30 oval-shaped quenelles and leave them to firm up in the refrigerator.
  • Heat the fish stock to 80°C and cook the quenelles in it for six minutes.

Serving suggestions

  • As a main course with braised vegetables and a savoury sabayon.
  • Serve as a starter with a fennel component.

Previous page