tag:blogger.com,1999:blog-18071407.post6583858139488462124..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Quenelles de poissonKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-18071407.post-22300889855500533812014-02-12T08:04:11.944+01:002014-02-12T08:04:11.944+01:00:):)Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-15150670772148128012014-02-09T06:57:42.516+01:002014-02-09T06:57:42.516+01:00Judy, a while back I read on some web site that th...Judy, a while back I read on some web site that the so-called <i>brochet</i> you find in France is often actually walleye pike imported from places like Minnesota or Wisconsin.<br /><br />Lynn, yes, salt cod, rehydtated and soaked to get some of the salt out, would be good. You might not need to add any salt to the quenelle dough.<br /><br />Ellen and Chris, I'd buy quenelles if I saw them. And actually I do see them in the supermarkets, at the fish counter. This time, I had some pollock in the freezer and I wanted to try making quenelles with some of it.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36182408430863177232014-02-09T00:59:49.039+01:002014-02-09T00:59:49.039+01:00Ken and Evelyn, a restaurant here in St. Louis wit...Ken and Evelyn, a restaurant here in St. Louis with a French touch , offers Walleye Quenelles, though I haven't tried them.Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39403333761880521062014-02-08T22:08:43.745+01:002014-02-08T22:08:43.745+01:00The only quenelles I've had were made by a fis...The only quenelles I've had were made by a fish vendor the Halles in Lyon. They were wonderful, and I'll bet yours are even better.chrissouphttps://www.blogger.com/profile/00398602853402174732noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49548552879484138122014-02-08T22:01:34.610+01:002014-02-08T22:01:34.610+01:00OK, I admit I cheat and buy my quenelles from the ...OK, I admit I cheat and buy my quenelles from the fish lady at the market. he doesn't make them, but they are good for industrial food. I always have a few in the freezer for a quick lunch. If you take the frozen ones and put them in a pot of fish soup and heat everything together for about 20 minutes after the first boil, it makes a great entrée. If you use fresh ones, you don't need to cook as long.Ellen Lebellehttps://www.blogger.com/profile/01929639076042070115noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90885739921004019162014-02-08T21:38:00.763+01:002014-02-08T21:38:00.763+01:00Wowie those look good. Dried salt cod would work ...Wowie those look good. Dried salt cod would work too, I think. Lynnhttps://www.blogger.com/profile/17638031212346458820noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39295903942333352482014-02-08T16:15:32.561+01:002014-02-08T16:15:32.561+01:00OK, I will try with some of those which are all av...OK, I will try with some of those which are all available I think....Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40931532927739690392014-02-08T16:05:45.434+01:002014-02-08T16:05:45.434+01:00Evelyn, any fillets of white fish will be good. I&...Evelyn, any fillets of white fish will be good. I'm not even sure what you can buy over there. Tilapia? Cod? Flounder? Perch? Pollock? I might even try these dumplings with shrimp.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73446642152087558672014-02-08T15:29:44.204+01:002014-02-08T15:29:44.204+01:00Beautiful! What sort of fish would you recommend t...Beautiful! What sort of fish would you recommend to buy frozen here in the states to use for the quenelles?<br /><br />BTW I made some choux last week, so I'm a bit practiced. Have also been making sausage crepes lately.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30686083278873188462014-02-08T12:22:13.809+01:002014-02-08T12:22:13.809+01:00By the way, the dumplings were very light and airy...By the way, the dumplings were very light and airy when we cut into them. The inside was a little bit like <i>mie de pain</i>.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44677316673861978372014-02-08T12:20:43.668+01:002014-02-08T12:20:43.668+01:00Pauline, from what I've read, pike have a lot ...Pauline, from what I've read, pike have a lot of little bones so you have to press the flesh through a sieve to get them out. Boneless fillets are easier to work with.<br /><br />Martine, Walt makes the quenelles using two spoons. He's a lot better at that kind of meticulous work than I am.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75321627596436507592014-02-08T12:17:39.921+01:002014-02-08T12:17:39.921+01:00That looks really good! I'll get a couple of f...That looks really good! I'll get a couple of fresh fillets from the fish man next week. We have pike in our millstream but they can live a little longer.Pollygarterhttps://www.blogger.com/profile/10519711639714303756noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-58887415632669335042014-02-08T12:00:29.448+01:002014-02-08T12:00:29.448+01:00Beautiful looking dish! And delicious as well. Not...Beautiful looking dish! And delicious as well. Not easy to make, especially 'rolling' the quenelles into the right shape is really tricky. Mine always look a bit dented! :)ladybirdhttps://www.blogger.com/profile/05690656561242165157noreply@blogger.com