Armenian Fish Quenelles Recipe

Serves/Makes: 4 - 6


  • 1 1/2 pounds sole (or any firm white fish) fillets
  • 1/3 cup egg whites
  • 1 pint heavy cream
  • Salt and white pepper to taste

  • Sauce:
  • 3 tablespoons butter
  • 2 tablespoons chopped green onions
  • 4 tablespoons white champagne
  • Salt and white pepper to taste
How to cook Armenian Fish Quenelles:
  • Wash the fish and pat dry. Cut into one-inch pieces and puree in a food processor fitted with the steel blade.
  • Gradually add the egg whites. Transfer to a mixing bowl and beat in the cream with a wooden spoon until well blended. Season with the salt and pepper.
  • Using two tablespoons dipped into boiling water or melted butter shape the mixture into small ovals.
  • Arrange the quenelles on a greased tray.Cover and refrigerate until you are ready to use.
  • Carefully transfer the quenelles into a deep pan. Cover with water and salt to taste. Poach over very low heat for about ten minutes. Do not boil.
  • Drain the quenelles on a kitchen towel.
  • To prepare the sauce, melt the butter in a skillet and saute the onions for two minutes. Stir in the champagne. Season with the salt and pepper. Simmer for five minutes.
  • Serve the Armenian Fish Quenelles hot with sauce.


The Armenian Fish Quenelles is a very affordable dish. This recipe is delicious, simple, and easy to cook.

This recipe for Armenian Fish Quenelles serves/makes: 4 - 6

The Armenian Fish Quenelles recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Sole (more Sole recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Armenian (more Armenian recipes)

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