Mary Berry Salmon quenelles Recipe

This Mary Berry Salmon Quenelles recipe is a delicate and elegant dish, which is made with fresh salmon fillet and asparagus. It’s perfect for a special occasion, ready in about 40 minutes, plus chilling time.

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Mary Berry Salmon Quenelles Ingredients

For the Quenelles:

• 500 g (1 lb) salmon fillet, skinned, boned, and cut into chunks
• 2 egg whites
• salt and white pepper
• 150 ml (1/4 pint) double cream

For the Asparagus Sauce:

• 90 ml (3 fl oz) dry white wine
• 250 g (9 oz) young asparagus, trimmed, woody parts removed
• 300 ml (1/2 pint) double cream
• lemon slices and flat-leaf parsley sprigs, to garnish

How To Make Mary Berry Salmon Quenelles

1. Make the quenelle mixture: Place the salmon chunks, egg whites, and salt and pepper to taste in a food processor. Purée until the mixture is completely smooth.
2. Add the cream: With the machine still running, pour in the double cream in a steady stream until it is thoroughly blended into the salmon mixture.
3. Chill the mixture: Turn the mixture into a large bowl, cover it, and chill in the refrigerator for about 2 hours to allow it to firm up.
4. Shape and cook the quenelles: Bring a large, wide saucepan of salted water to a gentle simmer (do not let it boil). Using two dessert spoons dipped in hot water, shape the chilled mixture into oval dumplings (quenelles). As each quenelle is shaped, gently drop it into the simmering water. Cook for 5-7 minutes, turning once, until they are firm and cooked through. Remove with a slotted spoon and keep warm.
5. Make the sauce: While the quenelles cook, pour the white wine into a small saucepan and boil rapidly for about 2 minutes until it has reduced to a thin syrup.
6. Prepare the asparagus: Cook the asparagus in a separate pan of boiling salted water for 3–5 minutes until tender. Drain well. Cut off the asparagus tips and reserve them for the garnish. Purée the asparagus stalks with the reduced wine until very smooth.
7. Finish the sauce: In another saucepan, boil the 300ml of double cream for 4 minutes or until it is thick enough to coat the back of a metal spoon. Stir in the asparagus purée and taste for seasoning.
8. Serve: Pour the warm sauce onto warmed plates. Arrange the quenelles on top and garnish with the reserved asparagus tips, lemon slices, and parsley sprigs.

Recipe Tips

• How to get smooth quenelles? The key is to blend the salmon mixture until it is completely smooth in the food processor. Chilling the mixture thoroughly is also essential as it makes it much easier to shape.
• How do I shape quenelles? The traditional method uses two spoons. Dip two dessert spoons in hot water. Scoop up some of the mixture with one spoon, then use the other spoon to scoop the mixture back and forth between the two spoons, smoothing it into a neat oval shape.
• Can I use a different fish? Yes, this recipe also works well with other delicate fish like trout, sole, or pike.
• Can I make this ahead of time? You can make the quenelle mixture and the asparagus purée a day in advance and store them covered in the fridge. Cook the quenelles and finish the sauce just before serving.

What To Serve With Salmon Quenelles

This elegant dish is a light main course, perfectly served with:

• Buttered new potatoes
• Steamed green beans or peas
• A glass of chilled, crisp white wine like Sancerre or Chablis

How To Store Salmon Quenelles

• Refrigerate: Store cooked quenelles and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the quenelles gently in the sauce.
• Freeze: Freezing is not recommended as it can spoil the delicate texture of the quenelles and the cream sauce may split.

FAQs

• What does ‘quenelle’ mean? A quenelle is a light, delicate dumpling, typically oval-shaped, made from puréed fish, chicken, or meat, bound with egg whites and cream. The name comes from the German word for dumpling, Knödel.
• Why did my quenelles fall apart? This can happen if the mixture was not chilled for long enough, making it too soft to hold its shape. It can also happen if the water is boiling too vigorously instead of gently simmering.
• Can I make the sauce without wine? Yes. You can substitute the wine with an equal amount of good-quality fish or vegetable stock. You may want to add an extra squeeze of lemon juice to the finished sauce for acidity.