Who invented quenelle?
The quenelle from Lyon was invented in the 1830s by Charles Morateur, a pastry chef. Pike fish invaded the river Saone, and Morateur had a great idea to mix it with dough.
What is a quenelle in French?
Noun. quenelle (plural quenelles) (cooking) A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.
How do you make quenelles?
Dip two spoons in hot water and then shape the quenelles. Poach in fish stock flavored with wine. When cooked, drain on absorbent paper and serve with an appropriate sauce like sauce americaine.
What is quenelle in cooking?
A quenelle (say kuh-nell) is a perfectly smooth, rugby-ball scoop of any soft food that instantly upgrades your plating and gives dishes a sophisticated touch.
What do quenelles taste like?
The quenelle’s size seems almost absurd at first— its equator is nearly the that of its longitude—but its mass is cloud-like and its flavor hints at the subtle balance between fish and cream.
How do you serve quenelles?
As a dish that took off in popularity during food shortages, the quenelle is usually served with plain rice as a main dish. However, if you want to add a bit more meat to the dish, you can add sausages or meatballs to your serving.
What’s the difference between a quenelle and a Roche?
A rocher is made with one spoon in one swooping motion. (See videos below). A quenelle is shaped with two spoons, passing the mound of soft (ice cream, whipped cream, whatever) between the bowls of the two spoons until you have a three sided “oval.”
Can you freeze quenelles?
In this case, quenelles can be frozen and reheated. Quenelles are usually made from fish or poultry, sometimes with fat such as butter or cream. They can be poached in water or court bouillon or baked in the oven.
How do you make ice cream quenelles?
Choke up on the spoon, grasping it near the bowl (you have more control this way), and hold it with the rounded side angled down. In a single motion, drag the spoon through the ice cream toward the near edge of the container so it curls over itself to form the quenelle.
What does quenelle taste like?
What is quenelle de brochet?
The Quenelles de brochet is a typical dish of Lyonnaise cuisine. The word « quenelle » comes from the German « knödel” meaning ball of paté. In fact it’s a mixture of pike (fresh water fish) and flour or wheat presented in the shape of a rugby ball.
What’s the difference between a Rocher and a quenelle?