Feature Recipe: Wild Salmon Quenelles

Recipes
Written By Guest User

Inspired by Haute Cuisine with a Haida Gwaii Twist!

Once known as a garnish in haute cuisine cooking is now a distinct dish known as “quenelle.” By definition, it is a tender dumpling filled with creamed meat or fish, then poached in broth. In Executive Chef Kil Tlaa'sgaa's kitchen, these tempting morsels have proven to be a fantastic way to showcase the world-famous flavour of Haida Gwaii's wild salmon. Follow this recipe tonight and allow the results to speak for themselves!

 
Salmon Quenelle Recipe

Salmon Quenelles

Made as directed, the following recipe will result in approximately 60 pieces.

INGREDIENTS:

  • 1.8 - 2kg Wild Salmon; boneless

  • 18-20g Salt, to taste

  • 2g Pepper

  • 2g Coriander

  • 2g Fresh Dill

  • 3g Fresh Parsley

  • 3 Green Onions

  • 3 Eggs

  • 150g Bread Crumbs; Gluten-free

  • 20g EVOO*

EQUIPMENT REQUIRED:

  • Food Processor

  • Sharp Knife

  • 1oz Portion Scoop

  • Sheet Pan

  • Parchment Paper

  • Kitchen Scale (or measuring gear)

  • Vinyl Gloves.

INSTRUCTIONS:

  1. Prepare salmon by skinning and filleting, cut into small dice. Spread out on a parchment-lined sheet pan in preparation for the food processor.

  2. Weigh out the dry ingredients (including bread crumbs) and set them aside.

  3. Finely chop herbs. Lightly beat eggs.

  4. After the salmon is semi-frozen, combine all ingredients. Put the mix through the food processor in 2 or 3 batches until combined but not emulsified. There should be some chunks of salmon; aim for a sausage-like texture.

  5. Scoop the processed salmon mixture into a container for portioning.

  6. Prepare another parchment-lined sheet tray; oil lightly.

  7. With a 1 oz scoop, portion out the salmon balls and lay them on the tray; approximately 60 total.

  8. Lightly oil gloved hands, then roll the balls into football-shaped quenelles.

  9. Gently poach the balls in the broth of choice. Fish stock is ideal, but vegetable or chicken stock works just as well.

Serve your wild salmon quenelles over risotto (as pictured) or atop fresh salad greens. Or just platter up and enjoy as-is for a pleasing hors d'oeuvre or sophisticated snack.

Hala ga taa Guu! Come and eat!



* Extra virgin olive oil

Guest User
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