Kneel: same as meatballs? All about cooking quenelle

Cali - this is a wonderful dish that came to us not from Poland, not from the French cuisine. If you ask the average cooks, what's this dish, not everyone will be able to answer correctly, so let's get to know him better.

According to the explanatory dictionary, Kali is balls of minced meat or fish, served with a side dish as a main dish, but in practice kneel serves not only as a main dish, but also in soups, broths. Thus, they may be compared with meatballs. However, there are between quenelle and other products from minced small size and differences: kneel made only from semi minced fish or meat is first crushed in a grinder, and then another fray through a sieve or blender and even lightly whipped with milk, cream or other ingredients. There are also other features making the quenelle, which define the uniqueness of this interesting dishes.

The name of the dish "Kali" is French, and it is a dish of Polish cuisine.

The peculiarities of quenelles

• Today kneel prepared not only from fish or meat, but also vegetables, cereals.
• First, the product is crushed, as a rule, meat grinder, and then wiped (simplifies the task of the presence of the blender) and slightly whipped. The right stuffing for quenelle is very liquid, air, therefore, they are formed using teaspoons, which determines, among other differences, they are unlike any other similar products form an elongated, ovoid.
• Typically, fish quenelles used fat-free gummy fish - perch, pike, etc.
• Kneel, as well as other products from melkomolotogo meat, decided not to bake and cook in boiling water. If they are served as a main dish, then after cooking, simply pour sauce, butter or sour cream.
• Kneel because of their special tenderness and features cooking, often referred to as diet and baby food. Really is very delicious but delicate dish that will not cause difficulties, even if the child's body. If you have a steamer, you can not only cook, but cook for a couple - will be even more useful!

To prepare kneel, especially when diet diet of low-fat grades of beef, veal, rabbit, Turkey, chicken (pork, lamb, venison not come as any fatty meats). Fish should choose cod, perch, pike, cod, walleye, carp, bream, flounder, haddock, hake, perch, cod, flounder and other low-fat kinds.

Recipe of traditional quenelle

You will need: 300g fillet of lean fish, 50ml milk, 20g of white bread (flesh), 10g butter, 1 egg white.

How to cook traditional Kali. Soak the meat loaf in milk or water. Cut fish fillets through the small of a Mincer, add the bread, again all together to twist, then again. Add in the cooked meat milk and salt, whisking to stuffing became more elastic so Cali get smooth, beautiful, will not fall apart in the cooking process. Molded from the meat using two spoons of Kali: to scoop it with a spoon and throw it to another (as well as shifts minced palm in palm with hand molding meatballs). Finished kneel boil, drop into boiling water or broth, or cook for a couple. Serve with Bechamel sauce, sour cream or simply with butter, garnish it is better to choose mashed potatoes or cereals.

In the same way you can prepare Cali chicken or Turkey meat. Well, we'll look at a recipe that uses two basic ingredients - in addition to the meat in this case, Fig.

Recipe quenelles beef with rice

You will need: 500g lean beef, 150ml milk with 3.2%, 50g rice, 30g butter, salt.

How to prepare kneel with beef and rice. Wash the rice properly, cook porridge, allow to cool. Cut meat 2 times through a meat grinder with the fine grid. Add the minced meat rice porridge, 2 more times to scroll. Add minced milk, salt, whisk or beat - it should become more elastic. To shape and prepare kneel steamed or boiled in water, serve with sour cream, butter melted or sauce to taste without garnish, because the composition of food to eat rice.

Kneel differ from other similar products tenderness that persists, even if the composition of the products included egg.

Recipe quenelle of Turkey or chicken

You will need: 500g chicken fillet, 150 ml milk, 50-60g of flesh of white bread, 1 egg, salt.

How to prepare Cali chicken or Turkey. Pour the meat loaf with water or milk. Finely chop chicken, blender, chop, add bread, egg and milk, grind to elasticity, pasty consistency of the meat. To shape and prepare kneel steamed or boiled in water. To submit such kneel better with a side dish of vegetable puree, or watering sour cream or butter.

How to cook kneel

Kali can be prepared in the traditional way - cook in boiling water, after surfacing otvarivaya within 5min. The second very common way of cooking quenelles on a couple: they are put in a greased container double boiler and cook 20 minutes.

You can put out kneel in the pan - this is a less popular option of cooking: put them in a pan, add water so that it hid them in half, cook for 15 min.

Kali is perhaps the most gentle form of cutlets in cooking, a real treat for those who love to eat tasty, but prefers healthy and wholesome meals. Bon appetit!