Low Carb / Keto Salmon Quenelles in a White Wine and Cream Sauce .3 net Carbs
Updated: Sep 17, 2019
Salmon is a versatile fish to work with and can be rustic and simple or elegant and refined . This dish is the later . A quenelle is another master piece of French cooking that looks quiet more complicated than it is in reality . In this dish I am introducing a cream sauce base for the first time on this site , but it will be a staple going forward . It is best to use wild caught salmon if possible as it has far fewer contaminates than farm raised .
Low Carb / Keto Salmon Quenelles in a Creamy Wine Sauce.
1-Lb salmon fillets skin removed.
6- Egg whites
12-Oz heavy cream
3- Oz of white wine
3- Oz dry white Vermouth
3-Tbsp of butter
1-Cup of Fish stock or clam juice
1-Cup cream sauce base (see directions below)
2-Tbsp minced parsley
¼-Tspn Cayenne pepper
Salt and white pepper
Lemons for juice and zesting
Salmon caviar as a garnish
For the cream sauce base
Take one pint of heavy cream and bring to a boil in a nonstick pan over medium high heat. Stir as the cream cooks adjust temp to prevent boil over and cook till a thick mayonnaise like emulsion forms. Remove and set aside. This can be done ahead of time and refrigerated for later use.
To make the sauce pour wine and vermouth into a sauce pan over high heat along with 1 tbsp. of butter and reduce till syrupy. Add fish stock and cream sauce base and reduce to the consistency of your liking. Season with salt and white pepper and cayenne pepper to taste, set aside.
To make the quenelles
Take the salmon filets and with a sharp knife and remove the brown fatty flesh on the skin side and discard. Cut salmon into 1 inch cubes and place into a food processor along with the egg whites, ½ tsp salt and white pepper and a few drops of lemon juice. Pulse to combine and then puree till smooth.
Add the heavy cream and pulse to combine. CAUTION do not over work so not to turn the cream into butter. If you want a more refined quenelle press the mixture through a sieve to remove any filaments.
Turn mixture into a stainless steel mixing bowl and place mixture in fridge in an ice bath to chill.
To serve .
Bring a large pot of salted water to a boil and cut back to a gentle simmer with water barely moving. Take a large serving spoon dip into the hot water and scraping the mixture along the side of the bowl form a quenelle and gently lower to the water tapping to release, wipe the spoon clean dip in hot water and repeat. This should produce a quenelle of about 4 ounces which is a single serving. Once all quenelles are in the water poaching set timer for 12 minutes flipping half way through.
Meanwhile bring sauce back to a simmer over medium heat, correct seasoning adding a little lemon juice if needed to brighten the flavor. If the sauce is too thick add water 1 tablespoon at a time till it thins out to your liking. Remove from heat and whisk in remaining butter.
Using a slotted spoon remove each quenelle to a paper towel and gently blot dry.
Using warm serving plates, spoon in some sauce in the center of the plate. Place one quenelle in the center of the plate then spoon sauce across the center of each quenelle, garnish with parsley a small spoon full of salmon caviar and lemon zest serve right away .
Nutrition Facts Servings 10.0 Amount Per Serving calories 334 % Daily Value * Total Fat 26 g 40 % Saturated Fat 18 g 89 % Monounsaturated Fat 7 g Polyunsaturated Fat 1 g Trans Fat 1 g Cholesterol 119 mg 40 % Sodium 411 mg 17 % Potassium 127 mg 4 % Total Carbohydrate 3 g 1 % Dietary Fiber 0 g 0 % Sugars 2 g Protein 14 g 28 % Vitamin A 33 % Vitamin C 3 % Calcium 2 % Iron 9 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.