Quenelles are fish dumplings, but there are many different sorts of dumplings. There is the pate a choux approach favored by Anna Willan and there's a more densely fish approach favored by Daniel Boulud.
I am used to the former but find the latter very appealing. Since mudbug season is over I am thinking of substituting lobster tails in the sauce. Anyone have a favorite QN recipe or any other ideas? As for the fish I cannot get pike in Texas and will probably go with sole. However, if you have used something else and liked the results, what was it?
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