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Quenelles Lyonnaises au Gratin

Serves 4 to 6 Entree seafood, Fish

Quenelles Lyonnaises au Gratin

Quenelles Lyonnaises au Gratin are a staple of Lyon's home kitchens, where their inviting aroma signals the heart of daily meals. This dish embodies the city's dedication to straightforward, comforting food that brings everyone to the table. It's a cherished part of Lyon's culinary landscape, enjoyed as an everyday luxury by families who appreciate the balance between simplicity and depth.

These quenelles are smooth and delicate, with a generous richness that comes from a blend of pike or white fish and creamy sauce. The gratin finish adds a golden crust that gives way to a tender, airy interior, seasoned with just the right touch of salt and white pepper to enhance the natural flavors.

Ingredients

  • 400 gpike or white fish fillet
  • 100 gbutter
  • 100 gflour
  • 250 mlmilk
  • 3eggs
  • 200 mlcrayfish or cream sauce
  • to tastefine salt and white pepper

Method

  1. Begin by preparing the fish fillet. Use 400 g of pike or white fish fillet, ensuring it's trimmed of any skin or bones. Pat the fillet dry with a paper towel to remove excess moisture, which will help it sear or poach cleanly without becoming watery.
  2. In a medium saucepan, melt 100 g of butter over medium heat. Once melted, gradually add 100 g of flour, stirring continuously with a wooden spoon to create a smooth roux. Cook the roux until it turns a pale golden color and emits a nutty aroma, which indicates the flour is cooked.
  3. Slowly pour 250 ml of milk into the roux, whisking constantly to avoid lumps. Continue to cook and stir until the mixture thickens and becomes smooth, resembling a thick béchamel sauce. Season with fine salt and white pepper to taste, then remove from heat and let it cool slightly.
  4. While the sauce cools, cut the fish into small pieces and place them in a food processor. Add 3 eggs to the fish and blend until you achieve a smooth, homogenous mixture. Gradually incorporate the cooled béchamel sauce into the fish mixture, blending until fully combined.
  5. Bring a large pot of salted water to a gentle simmer. Using two spoons, shape the fish mixture into oval quenelles and gently drop them into the simmering water. Poach the quenelles until they float to the surface and become firm to the touch, indicating they are cooked through.
  6. Preheat your oven to 180°C (350°F). Transfer the poached quenelles to a baking dish and cover them with 200 ml of crayfish or cream sauce. Ensure the quenelles are evenly coated with the sauce for a rich, flavorful gratin.
  7. Place the baking dish in the preheated oven and bake until the sauce is bubbling and the top is lightly golden brown. This should take about 15-20 minutes, but look for a golden crust as your cue. Serve the Quenelles Lyonnaises au Gratin immediately, enjoying the delicate texture and savory aroma.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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