Table of Contents
Preparation of Quenelles
A variety of different fish can be utilized to prepare quenelle. Shellfish is not very popular to make quenelles, but fleshy fish like cod is ideal. Quenelles can be served hot with a suitable sauce as the fish course on the menu. Quenelles also feature as a starter for luncheon or even dinner
Cod/Sole Quenelles
Shallots, minced 30 gms
Cod/Sole 450 gms
Unsalted Butter 100 gms
Egg Whites 4 no
Cream 200 ml
Thick Bechamel 100 gms
Salt and Pepper to taste
Fish Stock 400 ml
White Wine a dash
Place the fish and the shallots in a food processor. Puree roughly.
Add the bechamel and cream along with the egg whites and process till smooth.
Add seasoning and butter.
Dip two spoons in hot water and then shape the quenelles.
Poach in fish stock flavored with wine.
When cooked, drain on absorbent paper and serve with an appropriate sauce like sauce americaine.
Preparation of Parfaits
Yogurt and Fruit Parfaits
Ingredients
Directions
Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.
Preparation of Roulade
INGREDIENTS
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2 tablespoons extra-virgin olive oil plus more for brushing
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4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
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Kosher salt and freshly ground black pepper
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4 ounces feta, crumbled
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2 tablespoons minced fresh oregano
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4 garlic cloves, minced
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1/2 teaspoon finely grated lemon zest
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1/2 cup dry white wine
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1/2 cup low-salt chicken broth
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2 tablespoons fresh lemon juice
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Lemon wedges
RECIPE PREPARATION
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Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1″ intervals to secure. Repeat with remaining chicken breasts.
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Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.
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Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.