Luxembourg Quenelles

Introduction

The Luxembourg Quenelle is a traditional culinary delight originating from the small yet culturally rich country of Luxembourg. Nestled between Germany, France, and Belgium, Luxembourg has a rich tapestry of flavors which are often influenced by its neighboring countries. Quenelles, in particular, are a testament to this cross-cultural culinary exchange. Historically, they are rooted in French gastronomy but have taken on unique characteristics in Luxembourg.Learn more about Luxembourg Quenelles

Ingredients

• Pike - 500g, boneless
• Eggs - 2 large
• Breadcrumbs - 100g
• Cream - 200ml
• Butter - 50g
• Nutmeg - Pinch of nutmeg
• Salt - to taste
• Pepper - to taste
• Flour - for dusting
• Water - for poaching

Preparation

Step 1: Preparing the Pike Mixture

Begin by processing the pike until smooth. This can be done using a food processor to ensure a fine texture. The pike should be absolutely boneless for a seamless blend, and it's vital to keep the fish cold throughout the process.

Step 2: Combining Ingredients

In a large mixing bowl, add in the processed pike, eggs, cream, breadcrumbs, and butter. Grate a pinch of nutmeg over the mixture and season with salt and pepper. Mix all the components gently until well combined. Ensure the mixture is smooth and consistent.

Step 3: Shaping the Quenelles

Use two tablespoons or special quenelle spoons to shape the fish mixture into oval forms. These are the classic quenelle shapes. Dust them lightly with flour to prevent sticking. Set them aside on a floured surface until all are shaped.

Cooking Process

Step 1: Poaching the Quenelles

Fill a large pan with water and bring it to a gentle simmer. Poach the quenelles until they are firm to the touch and have floated to the surface. This usually takes around 10-15 minutes. Use a cooking timer to keep track of time.

Step 2: Baking the Quenelles

After poaching, place the quenelles in a buttered baking dish. At this point, you can drizzle some more cream and sprinkle breadcrumbs over the top for a crusty finish. Preheat your oven to 180°C (350°F) and bake the quenelles for approximately 25-30 minutes, or until they are golden brown. Again, using a cooking timer would be helpful.

How to Enjoy

Luxembourg Quenelles are best enjoyed hot, straight out of the oven. They can be served as a main dish accompanied by a side salad or seasonal vegetables. The delicate texture of the quenelles pairs beautifully with a white wine sauce or a light cream sauce. These quenelles can be enjoyed at any time of the year, whether for a cozy winter meal or a light summer dinner. They are a perfect representation of the elegance and simplicity of Luxembourgish cuisine.