Fish Quenelles with Herbs Recipe

Name: Fish Quenelles with Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 pounds fish heads, bones, and skin; 1 onion, peeled and quartered; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 bay leaf; 10 peppercorns; Salt and black pepper to taste; Stalks from a bunch of dill or chervil; 1 1/2 pounds assorted white fish fillets, carefully picked over for bones, rinsed, and patted dry; 1 cup snipped fresh dill leaves or minced chervil; 2 egg whites; 1 teaspoon fresh lemon juice; 1 1/2 cups heavy cream; 4 tablespoons (1/2 stick) butter, cut into bits

Servings: persons

2 to 3 pounds fish heads, bones, and skin
1 onion, peeled and quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 bay leaf
10 peppercorns
Salt and black pepper to taste
Stalks from a bunch of dill or chervil
1 1/2 pounds assorted white fish fillets, carefully picked over for bones, rinsed, and patted dry
1 cup snipped fresh dill leaves or minced chervil
2 egg whites
1 teaspoon fresh lemon juice
1 1/2 cups heavy cream
4 tablespoons (1/2 stick) butter, cut into bits

1
Combine the first 8 ingredients with water to cover in a pot and bring to a boil.
2
Turn the heat to low and simmer for 30 minutes while you prepare the fish.
3
Combine the fish fillets and 1/2 cup of the dill in a food processor and pulse until the fish is chopped and blended.
4
Add the egg whites and process until just blended, no longer.
5
Add the lemon juice, 1 cup of the cream, and a bit of salt and pepper and, again, process briefly, until the mixture is combined and smooth, but no longer.
6
When the stock is done, strain it into a clean pot and bring it to a simmer.
7
Use 2 tablespoons or your hands to form 8 to 16 ovals of the fish mixture, depending on size.
8
Place them in the pot and simmer for 5 minutes.
9
Turn them and simmer for 5 minutes more.
10
Remove the quenelles with a slotted spoon and drain on paper towels.
11
Place on warmed plates and cover with foil.
12
Boil the stock until it is reduced to about 1 cup.
13
Reduce the heat to low and stir in the butter a bit at a time.
14
When the sauce thickens, add the remaining cream and 1/4 cup of the remaining dill.
15
Stir and heat through, but do not boil.
16
Serve the quenelles hot, with the sauce, garnished with the remaining dill.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 to 3 pounds fish heads, bones, and skin, 1 onion, peeled and quartered, 2 carrots, roughly chopped, 2 celery stalks, roughly chopped, and more.

Yes, Fish Quenelles with Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Quenelles with Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions