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Quenelles De Poisson

Quenelles de Poisson are fish dumplings made with eggs, bread, and butter, cooked in broth and served with lobster or shrimp sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Quenelles De Poisson

Ingredients

Directions

Make the mixture

  1. Combine eggs, bread panada, fish, pepper, and salt in a bowl.

  2. Mix well until smooth.

Shape and cook

  1. Use fish stock instead of plain boiling water for cooking.

  2. Form large quenelles.

  3. Cook the quenelles in boiling broth.

Test and adjust

  1. Test a piece of quenelle.

  2. If it is too soft, add an egg.

  3. If it is too firm, add more fish stock and panada.

Serve

  1. Serve with lobster or shrimp sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + fishtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture and set when cooked, giving the quenelles their structure.
Bread panada
Adds moisture and softness, keeping the quenelles light and tender.
Fish
Provides the main body, setting into a delicate, tender texture when cooked.

The step that matters

Test a piece before shaping them all. A mixture that is too soft breaks apart in the broth, while one that is too firm cooks dense and rubbery. Testing one piece lets you adjust the mixture first.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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