France-Soir’s baked sea perch dumplings in bisque recipe

Chef Geraud Fabre, from Melbourne’s French restaurant France-Soir, shares his recipe for baked sea perch dumpings in bisque. “In the restaurant, we use a large piping bag and pipe the quenelles as long logs, slicing when cooked to portion as the traditional spooned quenelles are extremely time-consuming en masse, and more technical for the home cook,” says Fabre.