Easiest way to make bistrot style fish quenelles with a sauce to die for

[@FrenchCookingAcademy]

A really simple and delicious quenelle recipe you can use with meat and fish and vegetables

[@martinslvsten428]

Dear Stephane. I was a decently skilled home cook before i found your channel some time ago. After watching countless of your videos, making several of the recipe's myself and using the techniques for my own country's cooking, i have become infinitely better. I cannot thank you enough for your work and your videos. And the cooking (and eating) joy you have brought me so far. Greetings from Denmark.

[@marikalathem813]

@@martinslvsten428 : me too! ✌️

[@gregoryswartz4466]

Merci

[@tshampoo7762]

How would you do vegetables without them going watery? I think leeks would be amazing, should I sauté them first?

[@elstonieo]

Hi, I love your videos and will probably do the sauce course in the new year. If I don't, I would like to buy you a beer/glass of wine at christmas :D for all your culinary help. Maybe you should add this to the description like one of the other channels i subscribe to. watch?v=FPkPCHcg1tw check out his description.

[@johnriperti3127]

I'm French and I seriously think that this man deserves the legion of honour. He is doing so much for the french culture

[@thekitchencoven8374]

He's definitely not "the scary french chef" 🤣 (Ludo; who i love by the way) but they couldn't be more different on the personality & teaching spectrum.

[@philip4588]

Good, im using him to try at make some authentic french cuisine, and adding it on my instagram; agriculture and cooking. Cheers from Norway

[@katiasaporta2250]

I’m an absolute fan of him, I’ve enjoyed cooking his delicious recipes made easy. Always accompanied with a wonderful Chilean wine. Cheers from Chile

[@evaocaferrer5850]

Riperti..........?

[@plusfour1]

@@evaocaferrer5850 Ya, definitely not Eric Ripert

[@jcarlovitch]

Ever since I discovered this channel I make great dishes during the week and hijack butter trucks on the weekend.

[@mauritiusdunfagel9473]

😂

[@philliphayden2727]

Leave a few pounds for me!!!

[@dongblak7048]

So you're the "Butter Bandit".

[@faithsrvtrip8768]

Hahahaha!

[@droopy935]

/ck for suee I can tell from the pfp

[@montseverouxnina6947]

I'm French from Lyon, the quenelle capital, and although we don't make quenelles the way you do, I always find other methods enriching, bravo to you, they look delicious. The advantage of quenelles is that you can put anything on them: cheese, mushrooms, vegetables, etc. It's an economical dish that you can make even if there are a lot of people. A simple sauche if you're in a hurry: tomato paste, liquid cream, mushrooms, green olives, it's simple and tasty.

[@marcvanpoucke5560]

A nice extra could be a 'bed' of spinach. Start with fresh spinach leaves that you put in a buttered pan. They are ready within a few minutes. On top, you add everything our chef has learned and if you want a cheese crust, put some grated cheese on top.

[@santatatyana1]

My favorite dish in Lyon!…Quenelle with sauce Nantua!… Now I can make something close to it in California! Thank you chef!!!🥰

[@FrenchCookingAcademy]

thanks

[@jossiani84]

Moi aussi!

[@BongEats]

You are seriously our favourite French food channel on the internet! Love from Calcutta.

[@MB-ir1cr]

Lol anyone think something a bit tree like with this username 😅

[@mjremy2605]

Hello fellow Bongos! Nice to see you here. I'm half French, half Bengali. Ha ha!

[@andre_p]

On top of his amazing cooking and infectious love of his craft, I must commend his communication skills. His command of English is superb, with a combination of delightful accent and easy, flowing delivery.

[@FrenchCookingAcademy]

wow that sounds like a great english right there 🙂🙂

[@TheArbiter10]

We were taught how to make farce mousseline for a terrine when I was in culinary school, and I recall thinking to myself, "I'm never going to remember all of this." I don't remember it being this easy, but maybe that's just because I was young and impatient, lol. At any rate, I'm glad to have discovered your channel. Keep up the awesome work.

[@Genevieve.Irene7]

In France, we can find ready made quenelles: one of my favourite dish especially in the Bouchées à la Reine. Since I moved in the UK I missed them so much! Thank you for this easy recipe!

[@petronellajames8656]

I have thought about quenelles for decades now, but I never made made them because I was sure they’d be an enormofuss. But no. Stephane, you make it look quite easy. Off to the fishmarket at Bluff harbour I go! Many thank from New Zealand.

[@Goodstuff12345666789]

Oh, man… I have somehow lost your channel… now I found you again and I have 2 years worth of recipes to take inspiration from! 🖤

[@tshampoo7762]

Thanks

[@Scandvoice]

I love your videos. Everytime you post a new one I sit down with a glass of good french red wine, and everytime you say the word "basically" I take a sip. :-)

[@ralitsakonyarova9224]

😂

[@cdesfusa]

Chef Stephane, I used your recipe end to end for a nice little dinner with my wife. It is indeed excellent as you promised and properly show in this video. I used whole fresh trout and let the completed mixture rest in the refrigerator overnight. I added four or five shrimp into the trout bone stock reduction. I also added a few threads of saffron to finish the cream sauce. It was excellent and, most importantly, she loved it, too. Thank you, thank you from Santa Fe, New Mexico, USA.

[@mjremy2605]

Merci Chef! It looks delicious. I can think of so many variations. Serving it cold in summer with a Mayonnaise mixture dip, or as a soup with a very thin broth and some parsley, yum! This way works very well too, an elegant dish. Superior Touch sells a good lobster bisque paste. They have all the bouillon pastes you can want. Costco has some of their basic Chicken, Beef, Veg pastes but they have mushroom, lobster, fish, turkey, you name it.

[@karenwhitney8743]

Followed recipe and it was delish! Our friends raved!

[@tshampoo7762]

Just fantastic! I’ve been on keto to lose my lockdown kgs and started to get bored, this can go in the repertoire easily. Thanks Stephane fire giving me the confidence to give this a go!

[@saolálainn]

Thank you SO much, I lived in Lyon before the arrival of the Internet and LOVED all these dishes...now I know how to make them because of you...can't wait to get cooking now

[@thestudentcafe]

Absolutely brilliant! You learn something new with every video. Very much appreciated.

[@saolálainn]

I ❤ quenelle....love from Ireland

[@CookandtravelwithDenisa]

Thank you so much for this amazing recipe! 1000 views are from me only 😅 I have tried it today and I am totally in love with the results! Greetings from Germany 😊🙏🏼

[@axiomist4488]

What is wonderful about your cooking is how much you enjoy doing it. You have so much fun cooking. I think that is very important to enhancing the flavors of the dishes. I love everything I've seen you make so far. You're a master . These delicious morsels are pure class .

[@cristinavelasco9818]

My favourite Maestro From the French Academy..Stefan IS TOP NOTCH TO ME worth of all praise. CONGRATS STEFAN 👏👏👏👍🥰❤️🇪🇸🙋

[@DanaBlackBlumpkins]

What a fantastic channel......A great chef of technical ability and method.....With the additional skillset of perfect explanation.....When I watch his videos, it makes me want to recreate his efforts !!

[@joshuamervis]

Best cooking lessons on the web right now. Thank you!

[@Digga58]

Best cooking show on KZbin!

[@lightscameraaction3660]

Hi my best chef … can we add herbs to the mousse and then steam rather than pouching? Thank you

[@YK-vc2kk]

An interesting recipe! The dish promises to be very delicious. I’ll try to do it.

[@SCCL1000]

OooooLaLa! Delicious and quite easy. Thank you, dear Friend.

[@user-pq3v2yw3v]

Beautiful quenelles, and Keto friendly too!

[@catalanketo]

Exactly what I was thinking!

[@christinekaye6393]

Yes! And the reduction sauces, too. Keto Francaise!

[@nataliajimenez1870]

Cauliflower rice would be a great keto-friendly side for it

[@seggremalac]

You are a very special gem of KZbin. :) I just comment it here randomly after watching dozens of your videos.

[@andrewhouk2975]

I made this tonight and it was phenomenal. Added a little bit of paprika to the sauce. Great video and recipe as always!

[@LiB280]

😱Mamma mia! Che bontá! BRAVO ❤ Saluti de l'Italie

[@undertowbill]

I can’t wait to make this when I get home. I’m currently in Lyon…might you have a restaurant recommendation?

[@ranidib3644]

Good on you. Absolutely amazing recipe. Thanks a lot for the sharing. Hello from England. 💯💯

[@FrenchCookingAcademy]

👍

[@kbeeharry]

I simply love your way of cooking ❤️been watching you from UK.

[@marikalathem813]

This looks amazing. Thank you for sharing your skills and making French cooking feel like it is achievable. Your recipes remind me much of Le Crocodile…. The most incredible French restaurant in Vancouver, Canada ✌️

[@chongseitmooi2593]

Excellent 🎉 lots of work 😄

[@debbiezullo7056]

Fabulous videos! From Southern California with love💋

[@teridacktaljones4553]

Love the French.

[@LeavinMyTown]

Thank you so much! I’ve been waiting for this recipe for years! I absolutely fell in love with these when first visited Lyon

[@Brnoompsy]

I had this dish in Lyon and it blew me away ,a great seafood dish , the flavor is intense , I cant find it in restaurants here in Australia , so now I can make it myself , thankyou

[@duncanjames914]

OMG, it's 4:20 a.m and I'm drooling over this recipe. I'm going to make this today. Thank you for sharing.

[@doubled334]

Will be trying this one. Thank you chef!

[@FrenchCookingAcademy]

thanks 🙂👍

[@SoCalRonnie]

I’m shivering too yummy mouth watering looks bomb!

[@beernmetal6964]

This is great! Perfect appetizer. I had lessons from a chef (private, not a certified school, but GREAT instruction) that always commented on my use of cayenne. She spent some time in Paris before returning to teach. I wonder what she would think about you!

[@williamwatters9928]

Hi Chef, I didn't have any fish or seafood to hand so I used chicken breast to make the quenelle. I whizzed the chicken with double cream, eggs and lots of tarragon leaves, from about half a bunch. I was without any decent spoons so used a small ice-cream scoop. I was amazed to see the small balls of the quenelle swell up to the size of tennis balls. I served it with a tomato sauce (San Marzano), but didn't grill the dish. The eating was a bit grainy and watery and might be improved by passing the mix through a fine sieve and using two whole eggs and one yolk. Definitely needs grilling and using a butter-based sauce.

[@IronFreee]

When you are not familiar with a recipe you should start by making the original before starting to improvise :D

[@hanshaus2672]

This looks delicious!! Thank you so much for the technique description, i feel o can make this with other proteins now too

[@FrenchCookingAcademy]

yes it is very versatile🙂

[@marlyce]

Your own cooking gives you shivers...👌 nicely done! I can't wait to copy it 💛

[@joshregnault]

Thank you for your wonderful video and description. My grandfather (a grand chef from outside of Lyon used to make pike quenelles (de Broché) but he used to poach them in milk (I think) or maybe that was the egg white for les eauf á la neige (isles flotant) in a cream England sauce? I haven’t got a Magimix. Can’t be done without it?

[@tshampoo7762]

I’ve had the pike version in Switzerland and they’re so delicious

[@SoCalRonnie]

I can’t wait to try your recipe. It looks very delicious. Thank you!

[@lucylamolina5899]

Superb recipe , thanks again chef .

[@jiyeonkim9862]

Thank you for sharing the recipe!

[@FrenchCookingAcademy]

no problem now e ruine can enjoy quenelles at home 🙂🙂

[@drgeorgek]

*shivers* thought you were going to say something else! I’ve only had this dish once at France-Soir in Melbourne and have always wanted to make it... will do now. Many thanks!

[@FrenchCookingAcademy]

been to france soir many times too🙂 for this recipe freshly caught fish and top quality cream is a must i used shultz organic cream

[@drgeorgek]

@@FrenchCookingAcademy we must shop at the same places then as that’s the same cream I use too! Ha ha. I’ll post my creation on insta! Happy lockdown v6.0 🤦🏻‍♂️

[@FrenchCookingAcademy]

yeah once again 😌 at least cooking can be done indoors 🙂

[@Improveng1]

Fantastic Stefan, merci beaucoup!

[@FrenchCookingAcademy]

pleasure

[@Gruntos]

I made this but initially it was a failure. The mixture was too wet it didn’t set. The fish was smoked haddock and prawns and like you suggested part frozen. After I put the double cream in it was just a runny mess. No matter how much processing it was just liquid. Did you use just the yokes or the whole eggs? I tried in a piping bag but it just ran through. So… I put it in a pan with olive oil then under the grill until it puffed up and it was fantastic. So light and full of flavour. Not sure if it was full eggs, too wet fish or crappy cream but it ended up brilliant. Sauce was amazing too

[@Platini1945]

Same here. Followed all the steps turn out to be a mess. The recipe is bad/.

[@cyndifoore7743]

This looks absolutely delicious! This would be great if you extra seafood that isn’t enough for single servings to blend them and make these. Yum. Have to do this.

[@jossiani84]

Thank you so much... my favorite dish no matter what fish or shellfish is used. I will try your version this coming Fall.

[@gerards9263]

Will be trying this....thank you Chef.

[@FrenchCookingAcademy]

👍🙂👨🏻‍🍳

[@Blargaha]

Doing salmon farce for quenelle today. *Very* excited

[@dietmarhelms8799]

wow this looks amazing! have to try it

[@gudrungarzon7083]

You are amazing! Thank you!

[@GFrancoBR]

Hi there! Sorry for my ignorance… is this supposed to be served as a starter, please? Many thanks from Brazil.

[@vilingwong6084]

Hello, thanks so much for sharing this recipe. I was so excited to discover a new way to cook fish! I am wondering if I could batch freeze/cook the fish quenelles? Should i shape them and freeze? Or should I shape, poach and then freeze? Thanks again for the recipe and taking the time to answer my question.

[@fionae6399]

Could this force mousseline be put inside a dough to create a hand pie? Can't wait to try this recipe

[@bowlofcompassion]

I just really love your recipes! :)

[@ludolfebner6839]

We drove to France every 6 months when I was a child to eat this, so glad I found the recipe. I did it with a ready-made lobster bisque, absolutely perfect and saves a good 20 mins

[@JumpUpNPullaco]

Thanks!

[@Marcel_Audubon]

one of your best! can't wait to try it

[@hlynnkeith9334]

Lovely dumplings.

[@joechamberlain7441]

Excellent recipe and very clearly explained. It is delicious too. It needs a fairly powerful food processor, my cheap 500w processor was struggling. I used anchovies for the sauce instead of langoustine (which are difficult to find) and it worked well. Thank you

[@knbKaren]

I'm late to this site, but this recipe is brilliant. I over-salted my fish a bit, but it worked out. Will try Vermouth next time. This is going to make it so much easier to just buy more fish without wondering how to cook it.

[@zypcheck]

It looks mouthwatering and I love your accent :)

[@mariastellamelendez8670]

OMG I can not wait to try this recipe. I have not seen cream that thick in America. I will have to experiment.

[@dagunni3201]

Thank you for your great work!

[@chickadee2cor44]

One of my favorites! Delicious quenelles! Thank you for the recipe ❤️

[@FrenchCookingAcademy]

my pleasure 👨🏻‍🍳👍👨🏻‍🍳

[@chickadee2cor44]

@@FrenchCookingAcademy Merci Chef!

[@rwatts2155]

Thanks for a great video! I used to put the shrimp or lobster shells in the food processor to extract as much of the flavor as possible. That was nearly 40 years ago. I don't bother anymore. Frankly, I think the flavor is nicer when it is not quite so intense. I like the lighter or less intense flavor better now. Great job! Oh...it's also wonderful served with a few petit pois in the sauce...just saying!

[@rezalustig6773]

I remember asking about quenelles in another of your videos. Thanks for following up! 🙏

[@FrenchCookingAcademy]

yes indeed I finally found an easy way of making them at home

[@debbiezullo7056]

Thank you ♥️

[@floydvaughn836]

I'm in Southern Mississippi. Thoughts on catfish quenelles and crawfish for the sauce? Also, I read in Julia Child that the use of quenelles for pike was to solve the problem of pike being so difficult to de bone. Whole fish got processed, bones and all? May solve the carp problem in the U.S.

[@JohnKimIGM]

Thank you so much for your great work :)

[@mauritiusdunfagel9473]

Honestly, this is a great Keto recipe!

[@maxsurfer85]

Seems tasty Can you explain about fish fume please?

[@smilesmile8513]

I can't wait to make this!!! Thank you!

[@johndonohoe3778]

Lovely Stephan! Totally Lyon!

[@barbaragreigceaser]

Thank you very much!!!❤

[@SuperLuckyTa]

I'll cook the quenelle. Thank you. ☺

[@alexandernorman5337]

Looks delicious. And vegan friendly!

[@CantEscapeFlorida]

...no? vegan means no animal products. eggs and dairy are not vegan.

[@mariecrowe8843]

I love quenelle

[@seantynan1]

Impressive!

[@Clare-tea]

This channel looks amazing.

[@uhuh30]

I am so excited to make this you have no idea

[@MKitchen75]

Stephane i have been watching your videos but i wonder what is that wooden apparel next to you 😊

[@lindacsmith13]

That looks so good.

[@kathleenswenning9915]

Omg I am going on a next level of cooking. It's going to be possibly challenging for the obvious reasons, but also because I'm vegan!!!! There are so many substitutions these days now. I know it won't be the same, but I'm going to Lear what I can and do what I can. Thank you❤️

[@budubam123]

Looks amazing! Could you recommend a side dish ? First thing that comes to my mind is mashed or baked potatoes.

[@truthfinder6246]

I'm making this!

[@MrChefgiannis]

The farce mousseline get in all the eggs or only the egg white? It wasn't much easier to use 2 spoons to make better quenelles Thanks in advance for your reply

[@forteandblues]

Yes!!! What a cool recipe!

[@FrenchCookingAcademy]

🙂👨🏻‍🍳

[@excatholicatheist]

La crème qui se disponible à moi dans ma partie des E.U. est beaucoup plus fine que celle que vous versez. Pui-je utiliser de la crème sure ou de la crème fraîche à la place? J'adore tes videos!

[@FrenchCookingAcademy]

toute crème liquide à 35 % de matière grasse