Quenelles of spinach and Brugge Abdij Pater | Bruges cheese
Choosing cheese, piece of cake

Quenelles of spinach and Brugge Abdij Pater

4 pers.
60 min
  • 150 g Brugge Abdij Pater, grated                                                                         
  • 4 chicken fillets
  • 250 g white bread cut in cubes                                               
  • 1 pepper
  • 500 g young spinach                                                                                
  • 1 onion
  • 3 eggs                                                                                            chicken spices
  • 4 tbsp flour
  • Pepper, salt and nutmeg
  • 50 g Nazareth butter
  • Some sage leafs
  • 1 shallot, finely chopped

Mix the bread in the milk and leave to soak

Blanch the spinach for 2 minutes, leave to cool off and squeeze dry, chop in big chunks

Mix the spinach with the bread, flour, sage, pepper, salt and nutmeg and 100 g cheese.

Put in the chopper and chop until reaching a rough mixture and leave to cool off for 2 hours.

Bring 2.5 litres of salted water to the boil.

Now make the quenelles mixture by means of 2 tablespoons and slide them into the boiling water and leave to boil for 5 minutes.

Cut the chicken in large chunks and season. Prick on a stick with the pepper and onion.

Grill or bake in butter using a frying pan.

Serve the quenelles with the chicken and top with some spoonfuls of butter and some grated cheese.