Quenelle

Culinary definition of quenelle:  Traditionally - a light and airy dumpling of sorts, generally formed with spoons, made from a dense souffle of forcemeat (ground fish or meat plus other ingredients), then poached.

C@H FOOD FOR THOUGHT
Pronounced Kuh-nelle.  We use the quenelle making technique for everything from plating ice cream, to shaping potato-tots. 

To the uninitiated, forming and dropping quenelles may seem daunting, but like making gnocchi or balling melons - it's easy once you get the hang of it. 

Using two identical or similar spoons (round or oval), scoop a mounded spoonful with one spoon, then press the second spoon onto the surface of the contents of the first spoon - and so on back and forth a few times - molding it as you go (the oval spoon football-like shape is more elegant than round shapes - see whitefish quenelles shown right and below).

Rinsing the spoons in cold water between quenelles, helps keep food from sticking. Use the spoons to turn the quenelles into a poaching liquid, or plate, as required. 

If you are going to the trouble to make quenelles, it is likely that you will make your own sauce or stock to go along.  It isn't neccessary however, especially if you are making quenelles ahead of time to store in the freezer.  Excellent quality - if safely seasoned - tetra packed organic and natural creamed soups and broths are readily available and, with a little engenuity, creative seasoning and a squeeze of lemon, will more than do in a pinch.

✭ ✭ ✭ Plate like a Star!  If you are in a hurry to impress but have little time for prep, then cheat a bit with dessert.  Purchase three small tubs of brightly coloured sorbets and use the quenelle making technique above to arrange a 'sorbet trio' on individual chilled serving plates.  Garnish each with a snip of mint or sage and voila!  Take it a step further with a few drops each of basil and lemon OilEssencesTM allowing drops to spill casually but artfully onto the plate - simply gorgeous and super easy!

view other Kitchionary