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Salmon Quenelles
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Kit Chapman
Published 1989
Ingredients
225 g 8 oz - salt
6–8
Method
To make the sauce, sauté the shallots in
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It's nearly 40 years since I last made Salmon quennels so no idea what recipe I used. This one was not a success, the "batter" was too insubstantial to poach successfully. So I tried using egg poaching bags, not much better. Next I tried
cooking it in ramekins in the oven like this: https://app.ckbk.com/recipe/thec04086c05s001ss003r002/making-mousseline followed by a few minutes under the grill. That worked well although I'd been a bit too cautious with the seasoning.
Hi Rob, Josceline Dimbleby’s recipe, which she also proposes for quenelles, notes that the thickness of the mixture is something which needs to be judged by eye.
She writes
“gradually beat in 200–300 ml (7–10 fl oz) chilled double cream, depending on the fish; firmer fish need more cream. The mixture should be thick and smooth and hold its shape.”
Sounds like judging just how much cream to add to a mousseline mixture requires building up a bit of a feel for what the optimum consistency should be…