Personal
Car Stuff
Extras
Quenelle of Semolina & Gruyère with tomato sauce
"First I should explain what a Quenelle is. It is usually a fish or meat mousse enriched with cream and eggs, then shaped with spoons and poached. In this case we are using semolina and gruyere cheese as a base and will shape it by rolling on the floured surface. It is another dish from Maman Blanc. It is a simple everyday dish, which can also grace a dinner party. Ensure that you buy the best Gruyère as it will define the quality of the dish". Raymond Blanc. Serves 4
For the quenelles
300ml milk
50g butter, unsalted
100g semolina
50g plain flour
1 egg, organic / free range
1 egg, organic / free range Yolk
120g gruyère cheese, grated finely over a tray
to prevent it sticking together; do not leave in a warm kitchen as it will start to melt
3 pinches salt
2 pinches pepper, black, freshly ground
8 grates nutmeg
flour to shape the quenelles
2ltr cold water
For the tomato sauce
1 white onion, medium
3 tbsp olive oil
2 cloves garlic, finely chopped
2 sprigs thyme
4 tomatoes, ripe, seeded and chopped
100g tomato puree
400ml water
2 pinches salt
1 pinch pepper
3 pinches sugar (optional)
For the topping
50g gruyère, finely grated
Bring the milk to simmering point, add the butter, semolina and flour.
Stir with a wooden spoon for 2 – 3 minutes until it thickens, then stir in the egg, the egg yolk and the gruyere. Turn off the heat. With a palette knife spread the mixture over the tray. Cover with cling film, cook down and refrigerate for a minimum of 2 hours
Whilst the quenelle mixture is cooling, prepare the tomato sauce. On low 2 heat, soften the onion and garlic for 2–3 minutes in the olive oil. Add the thyme, tomatoes and tomato puree. Cook on medium heat for a further 7–8 minutes. Add the water, salt and pepper; cook for a further 5 minutes. Taste, correct seasoning and add sugar if necessary. Purée the sauce in a food processor or liquidiser. Strain (optional).
Preheat the oven to 170°C.
Bring a pan of water to simmering point. Lightly flour the work surface. 4 Divide the semolina mixture into 2. Roll each half into a big sausage shape (about 20cm long x 4cm thick). Cut each half into two. Repeat to obtain 4 x 10cm Quenelles. Slide the quenelles carefully into the simmering water. The quenelle will sink to the bottom; when cooked they will rise to the surface, this will take between 8 – 10 minutes. With a flat slotted spoon, lift them carefully onto kitchen paper to absorb excess water.
Pour tomato sauce into a gratin dish (20cm x 20cm), arrange the quenelles 5 into the sauce. Sprinkle gruyere over the quenelles and tomato sauce. Bake for 15 minute in the preheated oven until the cheese is golden and bubbling.
