Steamed Whitefish Quenelles

Chef Jamie Kennedy's Steamed Whitefish Quenelles

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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Ingredients for Quenelles:

  • Approximately 1 lb. (400g) fresh skinless fillet of whitefish cut into small pieces
  • 8-10 ice cubes
  • 100g softened butter
  • One clove garlic, finely minced
  • 1 tsp. Pastis liquor
  • salt and black pepper to taste
  • a squeeze of fresh lemon juice
  • 1 tsp. tarragon vinegar
  • 100ml 35%whipping cream
  •  3 egg yolks

Ingredients for Beurre Blanc:

  • 500 ml white wine
  • 100 ml white wine vinegar
  • 2 bay leaves
  • 6 roughly crushed black peppercorns
  • 2-3 fresh tarragon stems
  • 3 shallots, thinly sliced
  • 100g chilled butter, cut into small cubes
  • 1 tsp tarragon leaves, chopped
  • 60 asparagus spears, washed and sized

Whitefish is indigenous to Canadian waters and commonly found in native dishes. This fresh take on a traditional fish uses the Cooking Chef’s steamer basket to gently steam up light and airy quenelles. The Cooking Chef is the perfect kitchen machine for this dish that uses the Food Processor, Thermo Resist Blender, Stirring Tool and Steamer Basket. 

Serves: 6

Attachments: Cooking Chef Bowl, Food Processor, Thermo-Resist Blender, Stirring Tool and Steamer Basket


Set up the Food processor attachment for the Kenwood Cooking chef. Working in three batches, we will prepare the quenelle mixture.

  1. Add 1/3 of the cut up whitefish with a couple of ice cubes. Set the food processor on high speed. Process until smooth.
  2. While running add 1/3 of the softened butter, 1/3 of the garlic, salt and pepper to taste and the remaining ingredients except the egg yolk and cream.
  3. While the motor is running, in a slow, steady stream, add 1/3 of the whipping cream. Add 1 egg yolk. Continue processing until smooth.
  4. Stop the machine and using a spatula, scrape down the sides and bottom. Run the machine for a few more seconds to ensure homogenous consistency.
  5. Repeat the process two more times. Mix all three batches together. Reserve.
  6. Prepare the Beurre Blanc by attaching the Stirring Tool, in the bowl place the white wine, white wine vinegar, bay leaves, crushed peppercorns, tarragon stems and sliced shallots. Set the Cooking Chef to 121°C/250°F to bring to boil and then reduce to simmer.
  7. Reduce the volume slowly until a syrupy, practically dry consistency is achieved. Remove from heat and transfer to separate bowl.
  8. Add butter to Cooking Chef bowl and set the Cooking Chef to Speed Setting #1. Turn on the Cooking Chef to 104°C/220°F to heat the butter briefly. Stir in chopped tarragon leaves.
  9. Transfer contents of the Cooking Chef bowl to the thermo-resist Blender attachment and puree. Set aside in a warm place while you steam the quenelles.
  10. Pour approximately four cups of water into the Cooking Chef bowl and set to 110°C/220°F to bring to boil. When steam begins to rise, start forming egg shaped dumplings with 2 tablespoons. Working in batches, place quenelles on the steamer basket. Place the Steamer Basket in the Cooking Chef Bowl and let steam for approx. 3 minutes. Remove and gently place in dish. Repeat forming and steaming quenelles.
  11. Place asparagus spears in Steamer Basket and let steam for approx. 3 minutes.
  12. Remove the asparagus and arrange 5 spears each on 6 plates.
  13. Transfer two dumplings each onto the 6 plates. Nap each dumpling with some the Beurre Blanc. Serve.

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