Easiest way to make bistrot style fish quenelles with a sauce to die for
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:
written recipe:
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
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Great books for home cook (from Leiths school foof and wine):
How to cook:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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World atlas of wine:
Crayfish Mousse
This thoroughly indulgent mousse houses diced crayfish for a wonderful flavour and texture within the creamy mousse.
How long will it take?
45 minutes plus overnight chilling time
What’s the serving size?
Serves 8 - 10
What do I need?
1 x 1 kg (approx.) cooked crayfish
2 shallots, roughly chopped
2 sprigs thyme
100 g unsalted butter, chopped
20 g plain flour
1 tbsp tomato paste
1 tbsp brandy
500 mL fish stock
1 ½ tsp McKenzie’s gelatine powder, alternatively 3 gelatine leaves
½ tsp sea salt
50 g crème fraiche
70 mL cream
To serve
Trout or salmon caviar
Dill sprigs
Melba toast, crackers, or crusty bread
How do I make it?
Remove legs from crayfish and set aside. Remove the crayfish tail, cut in half, and remove the flesh, refrigerate with the legs until needed. Break the tail shell and crayfish head into roughly 3cm pieces and place in a large saucepan over medium heat. Add the shallot, thyme, and butter, and cook for 5 minutes, stirring regularly. Add the flour and cook for a further 2 minutes. Stir through the tomato paste and cook, stirring constantly for 2 minutes. Add brandy to deglaze pan, then slowly add stock and mix well. Increase the heat to high and bring to the boil. Allow to boil for 2 minutes, then stir and remove from the heat.
Meanwhile, bloom the gelatine by sprinkling the gelatine into 2 tablespoons of water. Set aside.
Strain stock mixture through a muslin cloth into a clean saucepan to remove solids. Place over medium-low heat, add the gelatine and salt, and stir to dissolve. Gently simmer for 1 minute, remove from heat and set aside to cool to room temperature.
Whisk crème fraiche and cream together to form soft peaks. When the crayfish mix is cool, gently fold in the cream.
Finely chop half the crayfish meat and fold into the mousse mixture. Pour the mousse into a 700 mL capacity mould or divide between smaller bowls. Cover and refrigerate overnight.
To serve, loosen mousse from the mould by briefly dipping the base in hot water, then invert onto a serving plate. Generously spoon caviar over the top of the mousse and garnish with dill sprigs. Add reserved crayfish meat and legs to the plate and serve with crackers, melba toast or crusty bread.
Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
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How to make a langoustine bisque, sauce, reduction and oil
Hey guys! In this video where going to make a beautiful langoustine bisque. From that we're going to make a reduction and a langoustine sauce. Where also going to make a langoustine oil. If you haven't seen my previous langoustine dish video, go check it out. It's definitely worth watching!
Langoustine dish:
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Enjoy making this recipe!
Ingredients for the bisque:
3 kg of langoustine heads
1 carrot
3 sticks of celery
1/2 a celeriac
1 leek
2 pieces of onion
1 bulb of garlic
300 grams of tomato paste
6 leaves of bayleaf
5 grams of pepper grains
5 grams of coriander grains
800 grams of white wine
300 grams of cognac
Ingredients for the bisque sauce:
2.5 liters of langoustine bisque
1 liter of double cream
Salt & 1 lime
Ingredients for the langoustine oil:
1 kg of langoustine heads
15 grams of smoked bell pepper powder
8 pieces of star anise
0.5 liter of neutral oil
Bon appetit!