1. Main Page
  2. Fast and tasty
  3. Fish dumplings

Fish Quenelles

Tender, fragrant patties made from fish fillet! These fish quenelles are poached in water rather than fried in oil, so they make a wholesome, tasty dish — feel free to use the recipe for babies and young children. It's best to soak the bread in cream, but milk or kefir works too. The quenelles cook in hot water and can be served with tomato, sour cream, or mustard sauce. Oven-roasted or pan-fried potatoes make a great side.

NinelAuthor avatar
Recipe author
Fish dumplings
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 7 g
Fats 31 % 5 g
Carbohydrates 25 % 4 g
123 kcal
GI: 0 / 100 / 0
    1. Gather all the ingredients. Quenelles can be made from any fish fillet; this recipe uses pollock. Thaw the fillet, squeeze out the water, and cut it into pieces. 2. Put the soft white bread in a bowl, add the cream, and let it sit a couple of minutes, then stir with a spoon. 3. You'll need a blender or meat grinder for the fish mixture — a blender is handier, since you don't have to feed the food through several times; it whips up right in the bowl. Blend the fish fillet with the bread. 4. Crack in the raw egg and blend until smooth. 5. Rinse the green onion and chop it with a knife. Peel the garlic, rinse it, and press one clove. Add the herbs, garlic, salt, and ground black pepper to the mixture and stir until smooth. 6. Pour water into a skillet or pot, add a little salt (and some black pepper if you like), and bring to a boil over high heat. Drop in the quenelles by the spoonful — the water should cover them halfway — and lower the heat. After 5 minutes, flip the quenelles and poach 5 minutes more. Serve hot with sour cream sauce and finely chopped herbs; the quenelles go well with pickles. Enjoy! You can also braise the quenelles, for example in tomato sauce. Fish like this appeals to adults and kids alike. Besides potatoes, serve the quenelles with pasta or millet or buckwheat porridge. If the mixture turns out runny, work in a little wheat flour — you'll really notice the texture during cooking; if the quenelles fall apart, the mixture needs thickening.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Fish fillet - 204  kcal/100g
  • White bread - 266  kcal/100g

Similar recipes

Related and additional categories: