Armenian Fish Quenelles Recipe

Serves/Makes: 4 – 6

Ingredients:

• 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
• 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.

Notes:
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

Main Ingredient: Sole
Preparation Method: Poached/Simmered
Cuisine: Armenian