Quenelles à la béchamel // Recette simple et rapide pour accompagner un poisson, une viande... 😊😉

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.

Prepare the fish fillets by removing skin and bones.

Chop the fish fillets finely or pulse in a food processor until smooth.

In a bowl, mix the fish with eggs, salt, white pepper, and nutmeg until well combined.

Gradually add heavy cream while mixing to create a smooth batter.

Fold in flour gently until just incorporated.

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

Bring a pot of fish stock to a simmer over medium heat.

Shape the chilled mixture into oval dumplings using two spoons.

Carefully drop the quenelles into the simmering stock and poach for 10-12 minutes until firm.

Remove the quenelles with a slotted spoon and set aside.

In a separate pan, melt butter and sauté chopped onion, garlic, and mushrooms until softened.

Add lemon juice and parsley to the sautéed mixture, then serve over the quenelles.

Cooking Techniques

Spice Level:

Allergens