Boralia’s recipe for Salt Cod Quenelles with Lobster Stock

Salt Cod Quenelles from Boralia
Photo: Nick Merzetti


Toronto West-End restaurant Boralia sent us this recipe for their Salt Cod Quenelles with Lobster Stock. The Ossington strip restaurant’s menu takes from historic foods of the natives, early settlers, and the ensuing immigrant groups who arrived in North America in the 18th & 19th centuries.

Quenelles (makes 10)

– 225 mL milk
– 3 tbsp butter
– 2 cups flour
– ¾ cup salt cod, loosely packed (soaked overnight)
– ¼ tsp ground pepper
– ¼ tsp ground nutmeg
– 1 ¼ ea egg whites
– 5 ea whole eggs

To make the panade

– bring milk to a boil over medium heat.
– Add 1 tbsp butter and the flour, stirring continuously.
– Continue to cook for 20 minutes, stirring until mixture is dry.
– Let cool for 2 hours in the fridge.

– Purée cod with spices in a food processor and pass it through a flat sieve.
– Return to food processor.
– Add the egg whites and then add the cooled panade.
– Add whole eggs, followed by remaining butter.
– Shape into football “quenelle” shapes using two spoons, or simply roll into oblong dumplings with your hands.
– Poach in lightly salted water for 15 mins and drain.
– Finish by broiling in sauce (see below) with lobster meat generously sprinkled on top.

For the lobster stock and sauce:

– Steam two lobsters for 5 minutes, and remove meat from shells. Tip: Use a rolling pin to remove meat easily from legs.
– Set lobster meat aside for later use. Break up the lobster shells and roast for 20 minutes at 350F.

To make the lobster sauce:

– 750ml lobster stock (or water if stock not available)
– 150ml cream
– 100ml white wine
– ½ cup mushrooms, sliced
– ½ cup shallot, sliced
– 2 ribs celery
– 4 tsp tomato paste
– ½ cup flour
– 3 ½ tbsp butter
– Pinch chili
– 1 kaffir lime leaf
– 1 tbsp ginger, sliced
– 2 tbsp brandy
– roasted lobster shells

– Sweat the vegetables in butter until tender and fragrant.
– Add the tomato paste and cook for 1 minute.
– Add the ginger and kaffir lime.
– Add the flour to make a roux, and slowly whisk in the wine, cream and stock and bring to a simmer.
– Add the roasted lobster shells and simmer for another 30 minutes.
– Strain and season with salt and chili; finish with brandy.


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Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography