A fine minced fish or meat mixture formed into small portions and poached in stock and served in a sauce, or as a garnish to other dishes. The term quenelle is also used to describe the decorative shape of the portions – a neat, three-sided oval (a bit like a mini rugby ball!) formed by smoothing the mixture between two dessertspoons. A quenelle can be formed from other foods such as chocolate mousse.

  • Share this story

You might be interested in...