Fish Quenelles with Lobster Sauce 

  • Preparation 30 MIN
    Cooking 15 MIN
  • Makes 4 appetizers


Dumplings (Quenelles)

Lobster Sauce


Dumplings (Quenelles)

  1. In a food processor, process the fish into a very smooth purée. Add the cream, egg, and nutmeg and process until smooth, scraping the bowl a couple of times. Season with salt and pepper. With two tablespoons, shape the fish dumplings with about 45 ml (3 tablespoons) of the mixture for each and drop them in a pan of salted simmering water. Cook, six at a time, for 3 to 4 minutes. Drain and keep warm on a plate. 

Lobster Sauce

  1. In a saucepan, brown the shallot with the lobster carcass in the oil. Deglaze with the wine. Add the butter and sprinkle with the flour. Cook for 1 minute, stirring constantly. Add the milk and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Strain. Season with salt and pepper.
  2. Divide the sauce among four shallow plates and top with the dumplings. Garnish with chervil.
  3. For a traditional presentation, pour the sauce over the dumplings in a serving dish and brown in the oven under the broiler. 


Traditionally, the dumplings were made with pike. To simplify the recipe, we opted for the haddock. For a finer texture or if you use a fish with a lot more bones, such as pike, strain the fish mixture through a sieve.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 380  
Total Fat 28 g  
Saturated Fat 15 g  
Sodium (salt) 170 mg  
Carbohydrates 9 g  
Fibre 0 g  
Protein 22 g