Quenelles | The French Chef Season 5 | Julia Child

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option for texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

Introduce the ancient mortar used for pounding ingredients.

Discuss the concept of quenelles, describing them as light fish dumplings.

Prepare the thick white sauce by boiling 1 cup of water with 2 teaspoons of salt and 4 tablespoons of butter.

Measure 1 cup of all-purpose flour using a sifter and a straightedge knife to ensure accuracy.

Once the water is boiling and the butter is melted, remove from heat and add the flour all at once, stirring until mixed.

Return the mixture to moderately high heat and stir until it cleans the sides of the pan and begins to film on the bottom.

Beat in 2 eggs one at a time into the hot mixture, stirring until well combined and thickened.

Add 1/4 cup of egg whites gradually, ensuring the mixture remains stiff and holds its shape on a spoon.

Chill the mixture in the freezer for about 20 minutes to ensure both the fish and the sauce are cold before mixing.

Grind 2 cups (approximately 1 pound) of fresh, lean skinless fish fillets using a meat grinder or mortar until a sticky mass is formed.

Combine the chilled Pernod mixture with the ground fish until well mixed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens