These Semolina and 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 Cuisine but a super and healthy dish.
First, here is the list of the different ingredients you will need to make the Semolina and Gruyère Quenelles that serves 4 with a preparation time of 30 minutes
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 to 15 minutes. Lift the cooked quenelles carefully onto a kitchen paper.
Pour the tomato sauce into a gratin dish, then arrange the quenelles. Sprinkle the Gruyère cheese on top and bake for about 15 minutes or until the cheese is lightly coloured.
- 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