Easiest way to make bistrot style fish quenelles with a sauce to die for

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Ensure the fish is half frozen before processing.

Place the cold fish in a food processor and blend until it forms a paste.

Add 2 eggs to the fish paste and blend until smooth.

Season the mixture with salt, pepper, and cayenne pepper.

Slowly pour in the cream and then add the butter while blending until smooth.

Transfer the mixture to a bowl, cover with plastic wrap touching the surface, and refrigerate overnight.

Prepare a pot of simmering water with a piece of garlic and a bit of salt.

Using a deep spoon, scoop the mixture and shape it into quenelles, then drop them into the simmering water.

Poach the quenelles for 15 minutes, turning them every five minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens