Chicken quenelles in lemon sauce - Kycklingfrikadeller i citronsås

CHICKEN QUENELLES IN LEMON SAUCE
Kycklingfrikadeller i citronsås

Lightly flavoured quenelles, served in a sharp lemon sauce with parsley.

4 servings

4 slices wholemeal loaf bread

10 oz chicken fillets
1 bunch parsley
1 lemon
1 egg
salt, black pepper
5 tablespoons dried breadcrumbs
1/3 cup + 1 tablespoon water
6 cups water
¾ lb rinsed, trimmed and peeled soup vegetables, cut in pieces
2 tablespoons crème fraîche

Soften up the bread in the water. Rinse the chicken fillets in cold water and wipe them off. Finely chop the chicken meat. Squeeze the bread so that all water disappears, crumble it and blend with the chicken meat in a bowl. Finely chop the parsley and blend half of it with the meat. Grate ½ teaspoon lemon zest and blend it with the meat.

Add the egg and blend well. Flavour with salt and pepper. Add as much dried breadcrumbs as you need to make a smooth and mouldable batter. Put 1/3 cup flour on a plate. Shape 24 quenelles with moist hands and roll them in the flour.

Meanwhile, bring the water to a boil in a saucepan, put in the soup vegetables with 1 teaspoon salt and boil on medium heat, covered, for 10 minutes. Put in the quenelles and let simmer for 10 minutes on low heat.

Make the sauce shortly before the quenelles are ready. Put 1 tablespoon flour in a saucepan and beat in 1 ¾ cups of the bouillon from boiling the quenelles, little by little, on medium heat. Grate the remaining lemon zest into the sauce and squeeze the lemon. Remove the saucepan from heat, beat in the crème fraîche and lemon juice and flavour to taste with salt and pepper. Put the quenelles in the sauce, sprinkle with remaining parsley and serve with rice.

Enjoy!

Bella