Quebec Grain-Fed Veal Quenelles with Spinach

Type of cut: ground veal

Yield: 2 servings as main course – 4 servings as appetizer

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 20 minutes

Cooking method: poacher

350-VDGQ-photo-hache-quenelle-epinard

VDGQ-icon-imprimer

Ingredients

Quenelles
  • 250 g (1/2 lb) ground Quebec Grain-Fed Veal
  • 1 egg
  • Salt and pepper to taste
  • 125 ml (1/2 cup) whole spinach
Broth
  • 1 L (4 cups) watered down veal stock or chicken broth
  • 10 gnocchis
  • 1 carrot cut in sticks
  • 20 Enoki mushroom stems or 4 Paris mushrooms finely sliced
  • 125 ml (1/2 cup) spinach cut in strips

Preparation

Quenelles
  1. Fill pot with salted water and bring to a boil. Reduce heat to maintain a very light boil.
  2. With a food processor, mix the grain-fed veal, egg, salt and pepper until smooth.
  3. Add spinach and mix to desired consistency.
  4. With two spoons, make quenelles and submerge them immediately in the simmering water for approximately 15 minutes to poach them and then set aside.
Broth
  1. In another pot, bring veal stock to a boil.
  2. Add quenelles, gnocchis, carrot sticks and mushrooms and simmer for 5 minutes on medium heat.
  3. Divide into bowls, add spinach strips and serve.

VDGQ-icone-chef

Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.