Quenelles de poissons, sauce langoustine

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.

Prepare fish by removing skin and bones, then chop into small pieces.

Melt butter in a saucepan over low heat until foamy.

Add chopped fish to the pan and cook gently until opaque, about 5-7 minutes.

Transfer cooked fish to a food processor and blend until smooth.

In a separate bowl, whisk together eggs, flour, milk, and cream until well combined.

Add the fish mixture to the egg mixture and blend until smooth.

Season the mixture with salt, white pepper, nutmeg, and lemon juice to taste.

Chill the mixture in the refrigerator for at least 30 minutes to firm up.

Bring a pot of fish stock to a gentle simmer and prepare a baking dish with a layer of stock.

Using two spoons, shape the quenelles and carefully drop them into the simmering stock.

Poach the quenelles for 10-12 minutes until they float to the surface and are firm to the touch.

Remove quenelles with a slotted spoon and place them in the prepared baking dish.

Pour additional fish stock over the quenelles and bake in a preheated oven at 350°F until heated through, about 15-20 minutes.

Cooking Techniques

Spice Level:

Allergens