Easiest way to make bistrot style fish quenelles with a sauce to die for
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- Опубликовано: 2 окт 2024
- This week we are making French Bistrot style fish quenelle (dumplings) with a langoustine and cognac cream sauce using a simple technique that will allow you to make restaurant quality quenelles of any type. 🧑🍳 TO LEARN HOW TO MAKE SAUCES AT HOME: bit.ly/3wWVA0v
written recipe: www.thefrenchc...
ingredients: (yields enough to make for 4 to 8 quenelles depending on size)
For the quenelles:
250 to 300 grams /8.8 oz to 10.5 oz fresh meaty white fish filet
2 eggs regular size
150 ml / 5 fluid oz pure cream (heavy whipping cream)
60 grams /2.1 plain butter (has to be a bit soft and cut in cubes)
salt, pepper and cayenne pepper for the seasoning
once made the mixture must be covered with plastic wrap and cooled overnight in the fridge.
To poach the quenelles: (always use a spoon plunge in very hot water to shape the quenelles)
a large pan with plenty of simmering water. add in it
1 garlic clove cut in half
a small twig f thyme
2 pinch of salt
poach the quenelle for time 15 minutes, (turn them over every 5 minutes)
For the sauce I made:
200 grams / 8.8 oz langoustine or tiger prawns or any other crustaceans (the shells have to be bruised with a rolling pin prior to cooking.
1 good tablespoon butter for the cooking
1 tablespoon carrot (cut in rough cubes)
1 tablespoon celery roughly chopped
20 grams shallots (roughly sliced)
1 tablespoon finely sliced leek ( white part)
1 garlic clove ( bruised)
1 teaspoon tomato paste
2 tablespoon cognac
salt and pepper to season
300 ml homemade fish fumet reduced to 150 ml
200 ml cream pure (heavy cream)
For the serving: cover the quenelle half way with sauce and bake in the oven for 10 minutes (with the oven top element on (broiler / grill ) at 190 degrees C /372 F
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A really simple and delicious quenelle recipe you can use with meat and fish and vegetables
Dear Stephane. I was a decently skilled home cook before i found your channel some time ago. After watching countless of your videos, making several of the recipe's myself and using the techniques for my own country's cooking, i have become infinitely better. I cannot thank you enough for your work and your videos. And the cooking (and eating) joy you have brought me so far. Greetings from Denmark.
@@martinslvsten428 : me too! ✌️
Merci
How would you do vegetables without them going watery? I think leeks would be amazing, should I sauté them first?
Hi, I love your videos and will probably do the sauce course in the new year. If I don't, I would like to buy you a beer/glass of wine at christmas :D for all your culinary help. Maybe you should add this to the description like one of the other channels i subscribe to. watch?v=FPkPCHcg1tw check out his description.
I'm French and I seriously think that this man deserves the legion of honour. He is doing so much for the french culture
He's definitely not "the scary french chef" 🤣 (Ludo; who i love by the way) but they couldn't be more different on the personality & teaching spectrum.
Good, im using him to try at make some authentic french cuisine, and adding it on my instagram; agriculture and cooking.
Cheers from Norway
I’m an absolute fan of him, I’ve enjoyed cooking his delicious recipes made easy. Always accompanied with a wonderful Chilean wine. Cheers from Chile
Riperti..........?
@@evaocaferrer5850 Ya, definitely not Eric Ripert
Ever since I discovered this channel I make great dishes during the week and hijack butter trucks on the weekend.
😂
Leave a few pounds for me!!!
So you're the "Butter Bandit".
Hahahaha!
/ck for suee I can tell from the pfp
A nice extra could be a 'bed' of spinach. Start with fresh spinach leaves that you put in a buttered pan. They are ready within a few minutes. On top, you add everything our chef has learned and if you want a cheese crust, put some grated cheese on top.
My favorite dish in Lyon!…Quenelle with sauce Nantua!… Now I can make something close to it in California! Thank you chef!!!🥰
thanks
Moi aussi!
You are seriously our favourite French food channel on the internet! Love from Calcutta.
Lol anyone think something a bit tree like with this username 😅
Hello fellow Bongos! Nice to see you here. I'm half French, half Bengali. Ha ha!
You are a very special gem of RUclips. :)
I just comment it here randomly after watching dozens of your videos.
In France, we can find ready made quenelles: one of my favourite dish especially in the Bouchées à la Reine. Since I moved in the UK I missed them so much! Thank you for this easy recipe!
What a fantastic channel......A great chef of technical ability and method.....With the additional skillset of perfect explanation.....When I watch his videos, it makes me want to recreate his efforts !!
What is wonderful about your cooking is how much you enjoy doing it. You have so much fun cooking. I think that is very important to enhancing the flavors of the dishes. I love everything I've seen you make so far. You're a master . These delicious morsels are pure class .
Thanks!
I made this recipe today and it came out fantastic! Beautify color, fluffy texture, creamy bites. Took me almost 2 days but it worth all the time and work. Thank you so much for the recipe and detailly instructions. 💯💖✌
Good on you. Absolutely amazing recipe. Thanks a lot for the sharing. Hello from England. 💯💯
👍
I made this tonight and it was phenomenal. Added a little bit of paprika to the sauce. Great video and recipe as always!
Thank you so much! I’ve been waiting for this recipe for years! I absolutely fell in love with these when first visited Lyon
Beautiful quenelles, and Keto friendly too!
Exactly what I was thinking!
Yes! And the reduction sauces, too. Keto Francaise!
Cauliflower rice would be a great keto-friendly side for it
Excellent 🎉 lots of work 😄
Thank you ♥️
Parfait!!💥
It looks mouthwatering and I love your accent :)
I can’t wait to make this when I get home. I’m currently in Lyon…might you have a restaurant recommendation?
Thank you so much... my favorite dish no matter what fish or shellfish is used.
I will try your version this coming Fall.
Will be trying this....thank you Chef.
👍🙂👨🏻🍳
We were taught how to make farce mousseline for a terrine when I was in culinary school, and I recall thinking to myself, "I'm never going to remember all of this." I don't remember it being this easy, but maybe that's just because I was young and impatient, lol. At any rate, I'm glad to have discovered your channel. Keep up the awesome work.
This looks amazing. Thank you for sharing your skills and making French cooking feel like it is achievable.
Your recipes remind me much of Le Crocodile…. The most incredible French restaurant in Vancouver, Canada ✌️
I'm late to this site, but this recipe is brilliant. I over-salted my fish a bit, but it worked out. Will try Vermouth next time. This is going to make it so much easier to just buy more fish without wondering how to cook it.
*shivers* thought you were going to say something else! I’ve only had this dish once at France-Soir in Melbourne and have always wanted to make it... will do now. Many thanks!
been to france soir many times too🙂 for this recipe freshly caught fish and top quality cream is a must i used shultz organic cream
@@FrenchCookingAcademy we must shop at the same places then as that’s the same cream I use too! Ha ha. I’ll post my creation on insta! Happy lockdown v6.0 🤦🏻♂️
yeah once again 😌 at least cooking can be done indoors 🙂
I can't wait to make this!!! Thank you!
Excellent recipe and very clearly explained. It is delicious too. It needs a fairly powerful food processor, my cheap 500w processor was struggling. I used anchovies for the sauce instead of langoustine (which are difficult to find) and it worked well. Thank you
I am so excited to make this you have no idea
I just really love your recipes! :)
I love your videos. Everytime you post a new one I sit down with a glass of good french red wine, and everytime you say the word "basically" I take a sip. :-)
😂
For a nice appeticer you can set the quenelles in bechamel souce, cover them with Gruyère and back them.
yes you can serve these any way you like
I would say this is more a soufflé than a quenelle mais... je vais essayer la recette quand même :)
quenelle refers to the shape made with the spoon
@@CantEscapeFlorida Do agree, this is why quenelles are thinner and more dense, this is more like what is called souffles in Lyon.
Oh, man… I have somehow lost your channel… now I found you again and I have 2 years worth of recipes to take inspiration from! 🖤
Fabulous videos! From Southern California with love💋
Love the French.
If you can do root quenelles you might be a dentist.
Yer PUN-ny🤭😆
Hi there! Sorry for my ignorance… is this supposed to be served as a starter, please? Many thanks from Brazil.
That looks very good. Very nice. Cheers, Stephane!
My pleasure as always, these are really good 😀
Lovely and full of healthy animal fats. Love this recipe. Thanks.
I'm in Southern Mississippi. Thoughts on catfish quenelles and crawfish for the sauce? Also, I read in Julia Child that the use of quenelles for pike was to solve the problem of pike being so difficult to de bone. Whole fish got processed, bones and all? May solve the carp problem in the U.S.
Could this force mousseline be put inside a dough to create a hand pie? Can't wait to try this recipe
Gosh darn that’s Keto Friendly
So good good thanks thanks
Your own cooking gives you shivers...👌 nicely done! I can't wait to copy it 💛
Thank you so much for this amazing recipe! 1000 views are from me only 😅 I have tried it today and I am totally in love with the results! Greetings from Germany 😊🙏🏼
Thank you for your wonderful video and description. My grandfather (a grand chef from outside of Lyon used to make pike quenelles (de Broché) but he used to poach them in milk (I think) or maybe that was the egg white for les eauf á la neige (isles flotant) in a cream England sauce? I haven’t got a Magimix. Can’t be done without it?
I’ve had the pike version in Switzerland and they’re so delicious
French cooking is basically, alcohol. Lots of butter.
Cream.
And chopping and processing everything very fine. 😎😛🤣
Perfect 👌🏻
Nice! A classic that doesn't have many recipes in english out there
Used double cream thinking it was the same. It wasn’t. Result still liquid after 24 hours in the fridge. Had to throw it away because I didn’t know how to thicken it. My fault but still very disappointing.
Stephane i have been watching your videos but i wonder what is that wooden apparel next to you 😊
The farce mousseline get in all the eggs or only the egg white? It wasn't much easier to use 2 spoons to make better quenelles
Thanks in advance for your reply
I made this but initially it was a failure.
The mixture was too wet it didn’t set. The fish was smoked haddock and prawns and like you suggested part frozen. After I put the double cream in it was just a runny mess. No matter how much processing it was just liquid. Did you use just the yokes or the whole eggs? I tried in a piping bag but it just ran through.
So… I put it in a pan with olive oil then under the grill until it puffed up and it was fantastic. So light and full of flavour.
Not sure if it was full eggs, too wet fish or crappy cream but it ended up brilliant. Sauce was amazing too
Same here. Followed all the steps turn out to be a mess. The recipe is bad/.
Just fantastic! I’ve been on keto to lose my lockdown kgs and started to get bored, this can go in the repertoire easily. Thanks Stephane fire giving me the confidence to give this a go!
Seems tasty
Can you explain about fish fume please?
This is great! Perfect appetizer. I had lessons from a chef (private, not a certified school, but GREAT instruction) that always commented on my use of cayenne. She spent some time in Paris before returning to teach. I wonder what she would think about you!
Will be trying this one. Thank you chef!
thanks 🙂👍
An interesting recipe! The dish promises to be very delicious. I’ll try to do it.
Oh my God!!!
I tried André Soltner's recipe and it all fell apart in the poaching...
I did too, a complete disaster!
Wow ❤
👍👍👨🏻🍳
ok this was totly new for me :D
My favourite Maestro
From the French Academy..Stefan IS
TOP NOTCH TO ME
worth of all praise.
CONGRATS STEFAN
👏👏👏👍🥰❤️🇪🇸🙋
Absolutely brilliant! You learn something new with every video. Very much appreciated.
Oohhhh!
We made Quenelles du Brochet in my apprenticeship! Served with Sauce à'l Aneth!
Hello, thanks so much for sharing this recipe. I was so excited to discover a new way to cook fish! I am wondering if I could batch freeze/cook the fish quenelles? Should i shape them and freeze? Or should I shape, poach and then freeze? Thanks again for the recipe and taking the time to answer my question.
I’m wondering what the butterfat content of that cream is. It’s extremely thick.
Don't you need to add ice cubes to prevent it from cooking in the food processor? mine does heat up.
I made this with calif rock cod. I made half of the recipie. Followed the recipie exactly. The disintegrated when I poached them. What did I do wrong?
I have made 3 or 4 recipes from this channel and they have been amazing. However I am really struggling to get this farce mousseline to come together. I have tried with sole and with cod. Both times, I am getting a loose soupy mixture in the food processor. Has anyone stateside successfully done these quenelles? I'm asking that because our cream here is very liquid compared with what I see presented in the FCA vids. Should I try a third time or give up?
Try creme fraiche or mascarpone. American creme is too thin
Looks beautiful but I’ve never seen cream like that is usually pretty liquidy like thick milk here in America
it does not water what cream as long as it had at least 35% fat content
@@FrenchCookingAcademy matter? Spell check is awful. Love your life, we do!
@@philliphayden2727write in french please
I simply love your way of cooking ❤️been watching you from UK.
Honestly, this is a great Keto recipe!
La crème qui se disponible à moi dans ma partie des E.U. est beaucoup plus fine que celle que vous versez. Pui-je utiliser de la crème sure ou de la crème fraîche à la place? J'adore tes videos!
toute crème liquide à 35 % de matière grasse
I've always LOVED this dish in France (particularly in Lyon) and now I know why -- so much butter and cream! It's even keto! Haha.
On top of his amazing cooking and infectious love of his craft, I must commend his communication skills. His command of English is superb, with a combination of delightful accent and easy, flowing delivery.
wow that sounds like a great english right there 🙂🙂
Oh, oh, oh....shivers!😮🤭😆🥂🍾
I hate fish, but I'll definitely be adapting his to a chicken version sometime very soon.
😱Mamma mia! Che bontá! BRAVO ❤
Saluti de l'Italie
Followed recipe and it was delish! Our friends raved!
"Anthony Bourdain ate these in Lyon and they look tasty..."fresh pike folded in dough, with a creamy Nantua made with crayfish, Crème fraîche, white wine, and a splash of red wine. (Looking at the menu, I think this is the Quenelle de brochet en gratin which is offered on both the standard dinner menu and Sunday brunch menu.)"
Thank you SO much, I lived in Lyon before the arrival of the Internet and LOVED all these dishes...now I know how to make them because of you...can't wait to get cooking now
Hi Chef, I didn't have any fish or seafood to hand so I used chicken breast to make the quenelle. I whizzed the chicken with double cream, eggs and lots of tarragon leaves, from about half a bunch. I was without any decent spoons so used a small ice-cream scoop. I was amazed to see the small balls of the quenelle swell up to the size of tennis balls. I served it with a tomato sauce (San Marzano), but didn't grill the dish. The eating was a bit grainy and watery and might be improved by passing the mix through a fine sieve and using two whole eggs and one yolk. Definitely needs grilling and using a butter-based sauce.
When you are not familiar with a recipe you should start by making the original before starting to improvise :D
This looks delicious!! Thank you so much for the technique description, i feel o can make this with other proteins now too
yes it is very versatile🙂
Merci Chef! It looks delicious. I can think of so many variations. Serving it cold in summer with a Mayonnaise mixture dip, or as a soup with a very thin broth and some parsley, yum! This way works very well too, an elegant dish.
Superior Touch sells a good lobster bisque paste. They have all the bouillon pastes you can want. Costco has some of their basic Chicken, Beef, Veg pastes but they have mushroom, lobster, fish, turkey, you name it.
You say heavy whipping cream but what you're using definitely isn't heavy whipping cream in the American sense of the term... I tried making this dish using heavy whipping cream and it came out way too loose
Hi, Just tried the fish quenelles twice and each time the mousse is very fluid having done exactly as seen using double cream and cod, i hoped it would thicken overnight but only slightly, any tips please.
Very wonderful! Thank you Stephan I want to try this but what if your market has no whole langoustine? can you use frozen or fresh without the legs and head? and can this be made with Salmon? Thank you Stephan
you can make the sauce with any shelfish you like king or tiger prawns works great and yes you use salmon for the quenelles
Wow! Now I just need to find a pike and a lobster ( ??? lol) and I can recreate 'pike quenelles with lobster sauce' that I had in Lyon. Totally delicious. Oh well, maybe I'll start with salmon😀
any fish works 🙂
I can’t wait to try your recipe. It looks very delicious. Thank you!
Ma è possibile una versione in francese? Dove trovo le quantità da usare?
Lovely Stephan! Totally Lyon!
I've tried the recipe twice and it does not work, your ingredient list is OFF by a lot! It's way too liquid. I'm bummed and I am lyonnais so big bummer
Hey Stephane, this looks beautiful! Did you look at Basic Ingredients French Flour? We have 25kg of T45 and T65 in our pantry...my wife loves using them!
yes i did actually thanks for the tip 🙂
People wonder why I bought a fancy melon baller. It makes them so cute. In korea many fishballs are mixed with gluten. i can't wait to try the keto version.
OooooLaLa! Delicious and quite easy. Thank you, dear Friend.
Oh Stephane - you live in Australia and you're saying broil. We don't broil here, we grill...
all this english translation🙂
Thanks!
Thanks!