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Fish Quenelles with Herbs

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BY Mark Bittman

PUBLISHED August 6, 2025

Quenelles, like gefilte fish, are fish balls, but they are elegant fish balls, containing cream, herbs, and butter. As a result, they’re more expensive and more caloric than gefilte fish, but faster and easier to make. Also like gefilte fish, they traditionally were made from freshwater fish (especially pike), but you can use any delicate white-fleshed fish you like. This is a big, fancy first course, best followed with something light and simple, unless you’re planning an elegant dinner. Chervil is the best possible herb to use here, but it is almost always difficult to find; dill is the standard second choice.

 

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Fish Quenelles with Herbs

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Makes
6 to 8 servings 1x

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