Fish Quenelles with Lobster Sauce 

Fish Quenelles with Lobster Sauce 

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Fish Quenelles with Lobster Sauce 

30 MIN
15 MIN
4 appetizers


Dumplings (Quenelles)

Lobster Sauce


Dumplings (Quenelles)

  1. In a food processor, process the fish into a very smooth purée. Add the cream, egg, and nutmeg and process until smooth, scraping the bowl a couple of times. Season with salt and pepper. With two tablespoons, shape the fish dumplings with about 45 ml (3 tablespoons) of the mixture for each and drop them in a pan of salted simmering water. Cook, six at a time, for 3 to 4 minutes. Drain and keep warm on a plate. 

Lobster Sauce

  1. In a saucepan, brown the shallot with the lobster carcass in the oil. Deglaze with the wine. Add the butter and sprinkle with the flour. Cook for 1 minute, stirring constantly. Add the milk and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Strain. Season with salt and pepper.
  2. Divide the sauce among four shallow plates and top with the dumplings. Garnish with chervil.
  3. For a traditional presentation, pour the sauce over the dumplings in a serving dish and brown in the oven under the broiler. 


Traditionally, the dumplings were made with pike. To simplify the recipe, we opted for the haddock. For a finer texture or if you use a fish with a lot more bones, such as pike, strain the fish mixture through a sieve.


  1. Excellent recipe. Unctuous texture with surprising smooth taste. The lobster sauce is a perfect blend. I took the precaution to extra blend it to be sure that the Quenelles will be unruffled... looking for smooth and sleek finish. For my 1st experience, I used Cod. As a light dinner, we made it our main course... with a nice Chardonnay. Just excellent! On our second plate, we spiced it with 6 pepper blend... hmmm delicious! This is clearly on my recipe book now... and will try with other fishes.

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