Top Rated Quenelle Recipes

Cooking Planit is a meal planning website that takes the thinking and the guess-work out of cooking. It helps home cooks plan and prepare full meals with step-by-step instructions, ensuring all recipes in the meal are ready at the same time.Created by Cooking Planit's culinary director chef Emily Wilson, this recipe is an elegant and sophisticated way to showcase beets. With Cooking Planit's tactics in mind, a few simple ingredients come together to make a exciting blue cheese mousse that adds the perfect amount of tang to the beet's subtle flavor. 
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Tuna Carpaccio with Daikon and Wasabi Emulsion
Created by Singaporean chef Jusman So of the restaurant Dava at Bali's Ayana Resort, this elegant carpaccio with nori-braised daikon, wasabi emulsion, and yuzu-marinated daikon requires multiple steps but is simple overall. The key for this recipe is using high-quality sashimi-grade tuna loin.
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4
Try this elegant and rustic appetizer that’s sure to impress guests. The oysters are served atop a bed of creamy beans with a fresh green bean pesto.
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4
Gnocchi Verde
These little dumplings have many names — gnocchi verdi, gnudi, or ravioli malfatti — but no matter what you call them, they are light and delicious.  See all pasta recipes.
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2.5
Chicken-Hazelnut Quenelles recipe. Ready In: 200 min. Makes 2 servings 541 per serving Ingredients: chicken breast halves, boneless and skinless, black pepper, black pepper, eggs, butter, heavy whipping cream, hazelnuts, chicken broth
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Stuart O'Keeffe
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Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration one year. Quenelles are poached fish and egg mounds traditionally made with pike.
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DrGaellon
From my friend Marilyn. Turkey, shellfish or any white-fleshed fish can be substituted.
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anon-sg8b2w18543q@base.google.com (www.godiva.com)
Godiva Quenelle de Chocolat Safrane and other chocolate recipes from Godiva.com.
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Can be prepared in 45 minutes or less.
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by
Annacia
This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications. Though he intends to use this recipe in his upcoming cookbook, we demanded that he share it with us; such indulgences must not be tucked away! (Did I mention that he is one fabulous bon vivant?)
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