Easiest way to make bistrot style fish quenelles with a sauce to die for
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- เผยแพร่เมื่อ 20 ก.ค. 2021
- 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.thefrenchcookingacademy.c...
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!
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, man… I have somehow lost your channel… now I found you again and I have 2 years worth of recipes to take inspiration from! 🖤
Thank you so much! I’ve been waiting for this recipe for years! I absolutely fell in love with these when first visited Lyon
Your own cooking gives you shivers...👌 nicely done! I can't wait to copy it 💛
Best cooking lessons on the web right now. Thank you!
I can’t wait to try your recipe. It looks very delicious. Thank you!
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 .
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 !!
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.
Followed recipe and it was delish! Our friends raved!
My favourite Maestro
From the French Academy..Stefan IS
TOP NOTCH TO ME
worth of all praise.
CONGRATS STEFAN
👏👏👏👍🥰❤️🇪🇸🙋
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 ✌️
OMG, it's 4:20 a.m and I'm drooling over this recipe. I'm going to make this today. Thank you for sharing.
I simply love your way of cooking ❤️been watching you from UK.
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!
An interesting recipe! The dish promises to be very delicious. I’ll try to do it.
one of your best! can't wait to try it
OooooLaLa! Delicious and quite easy. Thank you, dear Friend.
I can't wait to make this!!! Thank you!
That looks so good.
Will be trying this one. Thank you chef!
thanks 🙂👍
Superb recipe , thanks again chef .
I just really love your recipes! :)
Fabulous videos! From Southern California with love💋
Love the French.
You are amazing! Thank you!
Thank you for your great work!
wow this looks amazing! have to try it
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🙂
Thank you so much... my favorite dish no matter what fish or shellfish is used.
I will try your version this coming Fall.
Nice! A classic that doesn't have many recipes in english out there
Beautiful!
Thank you for sharing the recipe!
no problem now e ruine can enjoy quenelles at home 🙂🙂
Fantastic Stefan, merci beaucoup!
pleasure
I’m shivering too yummy mouth watering looks bomb!
Best cooking show on TH-cam!
Chef Stephane, I used your recipe end to end for a nice little dinner with my wife. It is indeed excellent as you promised and properly show in this video. I used whole fresh trout and let the completed mixture rest in the refrigerator overnight. I added four or five shrimp into the trout bone stock reduction. I also added a few threads of saffron to finish the cream sauce. It was excellent and, most importantly, she loved it, too. Thank you, thank you from Santa Fe, New Mexico, USA.
One of my favorites! Delicious quenelles! Thank you for the recipe ❤️
my pleasure 👨🏻🍳👍👨🏻🍳
@@FrenchCookingAcademy Merci Chef!
Will be trying this....thank you Chef.
👍🙂👨🏻🍳
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. :-)
😂
You are a very special gem of TH-cam. :)
I just comment it here randomly after watching dozens of your videos.
😱Mamma mia! Che bontá! BRAVO ❤
Saluti de l'Italie
Lovely dumplings.
Thank you so much for your great work :)
Impressive!
This channel looks amazing.
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. 💯💖✌
I'm making this!
Thanks!
Lovely Stephan! Totally Lyon!
Parfait!!💥
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 ♥️
I remember asking about quenelles in another of your videos. Thanks for following up! 🙏
yes indeed I finally found an easy way of making them at home
That looks very good. Very nice. Cheers, Stephane!
My pleasure as always, these are really good 😀
Good on you. Absolutely amazing recipe. Thanks a lot for the sharing. Hello from England. 💯💯
👍
Thank you very much!!!❤
I'll so try this😍
Excellent 🎉 lots of work 😄
We drove to France every 6 months when I was a child to eat this, so glad I found the recipe. I did it with a ready-made lobster bisque, absolutely perfect and saves a good 20 mins
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?
Yes!!! What a cool recipe!
🙂👨🏻🍳
I had this dish in Lyon and it blew me away ,a great seafood dish , the flavor is intense , I cant find it in restaurants here in Australia , so now I can make it myself , thankyou
I am so excited to make this you have no idea
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!
Doing salmon farce for quenelle today. *Very* excited
OMG I can not wait to try this recipe. I have not seen cream that thick in America. I will have to experiment.
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 😊🙏🏼
I love quenelle
Two thumbs up.Thank you.
Magnificent
Perfect 👌🏻
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!
THANK YOUI!!!!
Looks delicious. And vegan friendly!
...no? vegan means no animal products. eggs and dairy are not vegan.
Super
This looks absolutely delicious! This would be great if you extra seafood that isn’t enough for single servings to blend them and make these. Yum. Have to do this.
I'll cook the quenelle. Thank you. ☺
Must try.
dont the recipe does not work
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
You make me want to teach my nephew to cook!!!
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.
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.
Honestly, this is a great Keto recipe!
thanks, now i´m hungry XD but honestly thank you so much for this channel. It´s always quite interesting and a real joy to watch. I`ll try to make some of your reciepes at home. Specially the hot chocolate ;D
*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 🙂
Thanks
Oh, oh, oh....shivers!😮🤭😆🥂🍾
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.
Omg I am going on a next level of cooking. It's going to be possibly challenging for the obvious reasons, but also because I'm vegan!!!! There are so many substitutions these days now. I know it won't be the same, but I'm going to Lear what I can and do what I can. Thank you❤️
We made Quenelles du Brochet in my apprenticeship! Served with Sauce à'l Aneth!
I am your biggest fan sir
wow!!!
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