Tilapia Quenelles

Light and tasty! Whipped fish balls from steamer or saucepot. Really good in soups or with any warm sauces. Freezable. Can be made with any meat or fish, possibly white (turkey, chicken, pork).  Great for children and old peoples. In Russian we call it Kneli and serve with hot chicken broth.

Quenelles with garlic sauce

Yield: 4 servings (3 patties in each)

14 oz. tilapia fillets (about 4) (add some shrimps if you want)
1 egg white
1 slice of white bread (or bread crumbs or semolina)
1/4 cup milk, half-n-half or heavy cream (or water)
pinch of salt

Raw quenelles

Soak bread in milk. Beat egg white to a soft peaks. Place tilapia, salt, and soaked bread with milk in a food processor or blender; process until smooth, carefully mix with whipped egg white.

Prepare steamer or saucepot with steamer basket. Form 12 quenelles using two tablespoons or Norpro Stainless Steel Scoop, or pastry bag, arrange it into the basket.

Fill the saucepan with water to a level below the bottom of the steamer. No water should rise through the slots into the basket. Put the basket into the saucepan. Bring the water to a boil and then turn down to a simmer, cover. Cook quenelles about 15 minutes. Serve immediately with some melted butter, warm sauces or gravy.

Quenelles can be cooked into little amount of boiled water/broth.

Cooked quenelles

1 serving (without garnish) is about 124 calories
1 quenelle
is about 41 calories

P.S. This is turkey breast quenelles.

Turkey quenelles

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