Quenelle

A quenelle is a delightful culinary creation that involves mixing creamed fish or meat with breadcrumbs and egg. This mixture is then shaped into an oval, reminiscent of an egg, and cooked by poaching. Originally, quenelles were used as garnishes in upscale dining, but they have since evolved into standalone dishes enjoyed across various cuisines around the world.

The word "quenelle" likely derives from the German word "Knödel" which means noodle or dumpling, and has been part of the culinary lexicon since 1750.

One of the most famous variations is the "quenelles de brochet" or pike quenelles, which are particularly popular in Lyon and Nantua, France. These quenelles are often served with sauce Nantua, a rich crayfish sauce, or sauce mousseline, a creamy sauce, and can even be grilled for added flavor. The dish "quenelles de brochet Nantua" features pike quenelles with sauce Nantua, highlighting the use of pike and crayfish, both abundant in the Nantua region. Pike quenelles were originally developed as a way to deal with the pike's numerous small bones.

The process of making quenelles typically starts with creating a panade, a thick white sauce. This is then combined with fish, sieved to produce a smooth forcemeat, shaped into quenelles, and poached. They can be served with a variety of sauces or grilled to perfection.

Interestingly, the term "quenelle" has also come to describe foods such as ice cream, sorbet, or mashed potatoes when they are shaped in the same distinctive oval form.