QUENELLES, PARFAITS, ROULADES

 

QUENELLES

Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a raw meat mixture. The forcemeat is similar to that used to make a mousseline. The fish is processed to a fine puree along with egg white which acts as a binder. Sometimes, bechamel sauce is also used. Seasonings, herbs and sometimes, light spices can also be added.  Two tablespoons dipped in hot water are used to shape the quenelles. These oblong shaped quenelles are then poached in fish stock for a couple of minutes until they are cooked.  The stock is then used to prepare a sauce like a Fish Veloute that will accompany the quenelles.

 

  Preparation of Quenelles

 

A variety of different fish can be utilized to prepare quenelle. Shellfish is not very popular to make quenelles, but fleshy fish like cod is ideal. Quenelles can be served hot with a suitable sauce as the fish course on the menu. Quenelles also feature as a starter for luncheon or even dinner.

 

COD/SOLE QUENELLES

 

Ingredients

 

1.      Shallots, minced  30 gms

2.      Cod/Sole              450 gms

3.      Unsalted Butter    100 gms

4.      Egg Whites           4 no

5.      Cream                  200 ml

6.      Thick Bechamel    100 gms

7.      Salt and Pepper    to taste

8.      Fish Stock            400 ml

9.      White Wine          a dash

 

RECIPE PREPARATION

 

1.      Place the fish and the shallots in a food processor. Puree roughly.

2.      Add the bechamel and cream along with the egg whites and process till smooth.

3.      Add seasoning and butter.

4.      Dip two spoons in hot water and then shape the quenelles.

5.      Poach in fish stock flavored with wine.

6.      When cooked, drain on absorbent paper and serve with an appropriate sauce like sauce americaine.

 

 

 

PARFAITS

This is the French term that means perfect. In culinary usage, it refers to two distinct and different products. One is a frozen mousse like dessert served in a tall glass. The other is a savory terrine, which, by its delicacy, is almost near to perfection. This is the one that we refer to here. A savory parfait makes use of vegetables, fish, shellfish or poultry. It is distinguished by its very fine texture and is made of a puree of the ingredients that is lightened by egg whites and cream, which is then moulded and then poached.

 

Preparation of Parfaits

 

YOGURT AND FRUIT PARFAITS

 Ingredients

 ·         3 cups vanilla nonfat yogurt

·         1 cup fresh or defrosted frozen strawberries in juice

·         1 pint fresh blackberries, raspberries or blueberries

·         1 cup good quality granola

 

RECIPE PREPARATION

 

1.      Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses.

2.      Combine defrosted strawberries and juice with fresh berries.

3.      Alternate layers of fruit and granola with yogurt until glasses are filled to the top.

4.      Serve parfaits immediately to keep granola crunchy.

 

 

 

  

 

 

 

 

ROULADES

 

Comes from the French word ruler (meaning to roll). The only criteria for a food item to be called roulade is that it should be rolled.

 

The term roulade can be applied to contemporary products prepared in a manner similar to a galantine yet do not fully satisfy the definition of a classical galantine.

 

An example of a roulade can be a flank steak that has been butterflied, pounded, spread with a sausage paste and then rolled like a Swiss roll, secured and cooked. Or, it could be a large fillet of fish, flattened lightly and spread with a tuna/salmon paste and then rolled and secured. Roulades can be poached, baked, braised or even roasted and can be served hot but usually are presented cold. The varieties of roulades are unlimited.

 

                      

Preparation of Roulade

 

Ingredients

 ·         2 tablespoons extra-virgin olive oil plus more for brushing

·         4 Pcs. (each 6-8-ounce in weight) skinless, boneless chicken breasts, pounded to 1/8-inch thickness

·         Kosher salt and freshly ground black pepper

·         4-ounce feta, crumbled

·         2 tablespoons minced fresh oregano

·         4 garlic cloves, minced

·         1/2 teaspoon finely grated lemon zest

·         1/2 cup dry white wine

·         1/2 cup low-salt chicken broth

·         2 tablespoons fresh lemon juice

·         Lemon wedges

 

 

RECIPE PREPARATION

 ·         Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1″ intervals to secure. Repeat with remaining chicken breasts.

·         Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.

·         Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.