I've looked up quenelles, and realise now they're more like gefilte fish . Which I've made in the past, but a bit fiddly as the ingredients need to be minced or ground. Formed into balls then they can be poached, fried or baked.Now we can buy the prepared mixture, either white fish or salmon, ready for cooking. The baked ones are nice cooked in a sauce of tomatoes, peppers and shallots. Also don't stink the house out like the other 2.