This week we are making French Bistrot style fish quenelle (dumplings) with a langoustine and cognac cream sauce using a simple technique that will allow you to make restaurant quality quenelles of any type. 🧑‍🍳 TO LEARN HOW TO MAKE SAUCES AT HOME: https://bit.ly/3wWVA0v

written recipe: https://www.thefrenchcookingac....ademy.com/recipes/ea


ingredients: (yields enough to make for 4 to 8 quenelles depending on size)

For the quenelles:
250 to 300 grams /8.8 oz to 10.5 oz fresh meaty white fish filet
2 eggs regular size
150 ml / 5 fluid oz pure cream (heavy whipping cream)
60 grams /2.1 plain butter (has to be a bit soft and cut in cubes)
salt, pepper and cayenne pepper for the seasoning
once made the mixture must be covered with plastic wrap and cooled overnight in the fridge.

To poach the quenelles: (always use a spoon plunge in very hot water to shape the quenelles)
a large pan with plenty of simmering water. add in it
1 garlic clove cut in half
a small twig f thyme
2 pinch of salt
poach the quenelle for time 15 minutes, (turn them over every 5 minutes)

For the sauce I made:
200 grams / 8.8 oz langoustine or tiger prawns or any other crustaceans (the shells have to be bruised with a rolling pin prior to cooking.
1 good tablespoon butter for the cooking
1 tablespoon carrot (cut in rough cubes)
1 tablespoon celery roughly chopped
20 grams shallots (roughly sliced)
1 tablespoon finely sliced leek ( white part)
1 garlic clove ( bruised)
1 teaspoon tomato paste
2 tablespoon cognac
salt and pepper to season
300 ml homemade fish fumet reduced to 150 ml
200 ml cream pure (heavy cream)

For the serving: cover the quenelle half way with sauce and bake in the oven for 10 minutes (with the oven top element on (broiler / grill ) at 190 degrees C /372 F

😀 SUBSCRIBE TO MY CHANNEL: https://bit.ly/2Of3oJD
💌 JOIN OUR NEWSLETTER►https://bit.ly/2lNomli

**********************************************************************************
Quality French homeware: https://bit.ly/3jhcmE3

🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD

🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F

🗣️ Spread the word about the channel and the website

🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z.

UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
https://amzn.to/343Pvn4
******************************************************
The Mauviel pan I use plus good copper models:
https://amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei
Heavy duty cutting board (wood):
https://amzn.to/2H4J5ZR
Essential utensil set:
https://amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
https://amzn.to/2Vj0Flx
Measuring cups set:
https://amzn.to/2ViYkqT

Great starter cookware set (tri-ply clad):
https://amzn.to/2DWJD2a
A good nonstick pan:
https://amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
https://amzn.to/2vKiB9M
Forged knife set (mercer culinary):
https://amzn.to/2WuDZvs
Fibrox knife set (victorinox):
https://amzn.to/2DRrbaV

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: https://amzn.to/2FW7ses
How to cook pastry: https://amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
https://amzn.to/2H4xPfW
Le garde manger:
https://amzn.to/3001yOH
Paul Bocuse Institute culinary book:
https://amzn.to/2H4jr7y
The complete robuchon:
https://amzn.to/30172cb
The professional Patry chef:
https://amzn.to/301Q3WX
Baking and pastry, mastering the art:
https://amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
https://amzn.to/2H2a1tc

CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
https://amzn.to/2PP8ZUr
Larousse gastronomique:
https://amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
https://amzn.to/2H3TKE5
World atlas of wine:
https://amzn.to/2VLiB84