Quenelles are popular in France usually made with fish,meat and at times are vegetarian too. They are light and fluffy dumplings and are made by adding eggs,cream and herbs into fish or meat. The oval shape of the dumplings are formed using a spoon. It is then poached in salt water and then baked or cooked in various types of sauce. It can be served with pasta or spaghetti...
Here is my recreation of the dish with ingredients available in my kitchen...
8 medium cubes of Any white Boneless Fish
2 Egg Whites
2 Whole Eggs
1/2 cup Fresh Cream
2 cups of Marinara Sauce
1 cup of Mozeralla and Cheddar cheese mix
Few leaves of Fresh Thyme
2 tbsp Olive oil
Salt and Pepper to taste
1/2 packet of Spaghetti
Take a big pot of water and let it boil. Once it starts to boil add salt and reduce the flame and let it simmer. Take a food processor or chopper. Cut the fish cubes into smaller pieces and add it into the processor or chopper. Give couple of pulses. Add the egg whites, salt and pepper corn and blend it. Add the whole eggs, cream and thyme. Blend it once more. It will be a creamy batter. Keep it in the refrigerator for 15 minutes. Take a spoon full of the batter and try to give it a oval shape. Drop it in the simmering water. Poach it for 4 minutes and once done will float in water. Once cooked drain it out on an absorbent paper and keep it aside. Don't discard the water, boil the spaghetti in the same water and drain the spaghetti. Take a baking tray. Add olive oil, 1 cup of marinara sauce and boiled spaghetti and toss it. Arrange the Fish quenelles on the spaghetti. Pour the marinara sauce over it. Sprinkle the cheese and bake it in a preheated oven for 15 minutes at 180 degrees Celsius. Serve it hot.
Simple Marinara Sauce
1 kg ripe Tomatoes
1 tetra pack Tomato purée
2 Garlic cloves chopped
Salt to taste
1/4 tsp freshly ground Pepper powder
1 Bay leaf
2 fresh finely chopped Basil leaves
2 Tablespoons olive oil
Give a slit on the tomatoes. Blanch them in boiling water and as the skin starts to peel, remove them from the water, cool it in cold water and peel the skin out. Lightly blend them in a blender. Add the oil into the pan, heat it. Add the garlic. Sauté it until translucent. Add the tomatoes,tomato purée,bay leaf and salt. Simmer it on medium heat for 10 minutes. Add the basil leaves and pepper powder, reduce the heat to low and simmer for another 10 minutes until the sauce becomes thick. Sauce is ready to use.