Quenelles are a French traditional recipe that comes from Lyon. Though I am not usually a big fan or connaisseur of the cuisine from that area (usually too meaty for me). Quenelles are one of the rare preparations from that region I love. It’s usually vegetarian, except for chicken or fish quenelles, it’s versatile and super easy to prepare. In France most peole would buy already prepared quenelles in supermarkets, but it’s really simple to make them at home. You only need 150 flour, 2 eggs, 50g of butter, a bit of water, a bit of milk, salt and nutmeg. You can add mushroom, white fish, chicken breast etc… but personally I like them plain.  In a pan set the water and the butter. Heat until the butter has melted. Add the milk and then the flour, and cook at low heat for 8min. Cool down a bit and add the eggs, the salt, the nutmeg, and stir well. You should obtain a smooth dought that doesn’t stick. If it sticks add a little more flour. Cut the dough in 8 pieces and form the quenelles as shown in the picture bel ow. Boil a large amount of water and poach the quenelles until they float. Now they are ready for any preparation you want! My favorite are the following: (1) oven grilled with vegetables: mushroom and cream, tomato sauce, this time I tried super moisted butternut squash slightly spicy purée…  for the oven grill you need some moisture.

(2) slice and grilled in a frypan with a bit of kosher salt. 

(3) in a soup of green leaves vegetables: lettuce, spinach, radish tops…  more details in my next post!!!