Semolina & Gruyère Quenelles

These Semolina & Gruyère Quenelles are not the Usual quenelles made with a Fish or Meat mousse and enriched with cream and eggs. Here we use a more simple base enriched with Gruyère Cheese and eggs. it is French Countryside but super dish.

quenelles de semoule & gruyère

Here is the list of the different ingredients you will need to make the Semolina & Gruyère Quenelles that serves 4

  • 1 1/2 cups ( 300 ml) milk
  • 2 oz (50 g) butter, diced
  • 4 oz ( 100 g) semolina
  • 2 oz (50 g) flour
  • 2 free range eggs
  • 1/2 cup ( 120 g) Gruyère cheese, grated + 2 oz ( 50g) for the topping
  • 3 pinches nutmeg
  • 8 cups (2 litres) water
  • 1 tin ( 400 g) crushed tomatoes sauce

Now here are the different steps you will need to follow to make the Semolina & Gruyère Quenelles

To making the quenelle mixture pour the milk in a medium saucepan and bring to simmering point. Add the butter, semolina and flour at the same time. Stir with a wooden spoon until the mixture thickens; Remove from heat and stir in the eggs, Gruyère cheese and nutmeg.

Spread the mixture over a baking tray and leave to cool for 10 minutes. Then, divide the semolina mixture in half. On a lightly floured surface, roll each half into a sausage shape with your hands. Cut each piece in half again to get 4 quenelles.

quenelles de semoule & gruyere

Pre-heat the oven to 350°F (180°C). In a large saucepan, bring the water to a simmering point. slide carefully the quenelles in the water. they first will sink but will rise to the surface when cooked. this takes about 10 minutes. Lift the cooked quenelles carefully onto kitchen paper.

quenelles de semoule & gruyere

Pour the tomato sauce into a gratin dish, then arrange the quenelles. Sprinkle the Gruyère cheese on top and bake for 15 to 25 minutes or until the cheese is lightly coloured.

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