Quenelles with a Saffron Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

  • About

I developed a passion for quenelles on my first trip to France, aged six, and I have never stopped loving the way these almost melt in my mouth. This variation is a delicate, mouthwatering dish, ideal for summer.


  • 270 ml whole milk
  • 10–15 strands of saffron
  • 400 g


Preheat the oven to 200°C/Gas mark 6. Heat the milk in a small saucepan until it begins to boil, then remove from the heat. Add the saffron strands and set aside to infuse.

In a food processor, finely chop the smoked fish and mix in the egg whites. Transfer to a mixing bowl and