Learn how to make the best poached salmon quenelles dumplings. This recipe is a French dish delight that is packed with flavor! This is an easy gourmet recipe that’s so delicious, a real hidden French recipe
📌 RECIPE: Salmon Quenelles with Lemon Cream Sauce
🥘 Ingredients
– 8 oz salmon fillet (skinless, boneless, chopped)
– ½ cup roasted red & green bell peppers (minced)
– 2 tbsp fresh chives (minced)
– ½ tbsp butter + drizzle of olive oil (for sautéing)
– 1 egg white (reserve yolk for sauce)
– 2 tbsp heavy cream
– ¼ tsp onion powder
– ⅛ tsp garlic powder
– ¼ tsp lemon pepper
– ¼ tsp Mrs. Dash blend
– Pinch of paprika
– 2 cups water (for poaching)
– ¼ cup seasoned panko crumbs (for crust)
🍋 Lemon Cream Sauce
– 1 tbsp unsalted butter
– 1 tsp minced shallot
– Pinch of fresh ginger
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest (optional)
– ¼ cup fish stock (or cooking liquid from quenelles)
– ¼ cup heavy cream
– Reserved egg yolk
– Onion powder, garlic powder, paprika, Mrs. Dash blend, salt & pepper (to taste)
👩🍳 Instructions
1. **Prep Veggies**
– Finely mince red & green peppers and fresh chives.
– Sauté peppers in butter and olive oil with a pinch of salt until softened.
2. **Make Salmon Mousse**
– In a food processor, pulse salmon until smooth.
– Add egg white, seasonings (onion powder, garlic powder, lemon pepper, Mrs. Dash, paprika).
– Blend into a paste, then add 2 tbsp heavy cream.
– Fold in sautéed peppers and fresh chives.
3. **Shape & Poach Quenelles**
– Use two spoons (or hands) to shape small ovals.
– Poach gently in salted water (simmer, not boil) until firm.
– Carefully flip halfway through.
4. **Add Crunch**
– Place quenelles on a baking sheet.
– Drizzle lightly with olive oil, sprinkle seasoned panko crumbs.
– Broil until golden brown.
5. **Make Lemon Cream Sauce**
– Sauté shallots in butter with ginger.
– Add stock, reduce slightly.
– Stir in lemon juice, lemon zest, and cream.
– Temper in reserved egg yolk by whisking into warm sauce.
– Season to taste.
6. **Serve**
– Plate quenelles, drizzle with lemon cream sauce.
– Garnish with extra chives or peppers.
⏱️ TIMESTAMPS
0:00 – Our beautiful quenelles, see how light & airy they are
0:02 – Be Sure To Cook intro
0:05 – Welcome back! Making French salmon quenelles
0:17 – Prepping red & green peppers, chopping finely
0:32 – Sauté peppers with butter & olive oil
0:50 – Add chives, cook together
1:30 – Prepare poaching water with salt
1:55 – Prep salmon fillet, chop into cubes
2:30 – Blend salmon with egg white & seasonings
3:10 – Add heavy cream, fold in peppers & chives
3:55 – Shape quenelles and poach gently
4:34 – Flip carefully, avoid overcooking
4:44 – Add seasoned panko crumb crust, drizzle olive oil
5:06 – Broil to crisp the topping
5:18 – Start lemon cream sauce with butter, shallots, ginger
5:46 – Add lemon zest, juice, and stock
6:14 – Add heavy cream, seasonings, temper egg yolk
7:11 – Whisk until creamy, strain if needed
7:22 – Remove quenelles from oven
7:53 – Drizzle with lemon cream sauce
8:02 – Taste test – light, airy & delicious!
8:21 – Closing: like, share & subscribe – “We did this together!”
✅ This format is professional, easy-to-follow, and timestamped for YouTube SEO.
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