A specialty of Lyon, quenelles are light, airy dumplings made from a choux-like batter, traditionally flavoured with fish (often pike) or simply plain, and poached before being finished in the oven with a rich cream or béchamel sauce.
Ingredients
- 250 ml milk
- 50 g butter
- 150 g flour
- 3 eggs
- 200 g cooked fish or chicken, finely minced (optional)
- 250 ml cream or béchamel sauce, for serving
- Salt and pepper, to taste
Instructions
- Bring the milk and butter to a boil, then add the flour all at once, stirring vigorously until the dough pulls away from the sides of the pan.
- Remove from heat and beat in the eggs one at a time until smooth. Fold in the fish or chicken if using.
- Shape into small ovals using two spoons and poach gently in simmering salted water for 10-12 minutes, until they float and puff up.
- Place the poached quenelles in a baking dish, cover with cream or béchamel, and bake at 200°C (400°F) for 15-20 minutes until golden on top.
Serve hot, straight from the oven, as a comforting main course.
