Fish Quenelles

10 PORTIONS

Ingredients

Whiting (filleted and skinned)                                    800 g

Eggs                                                                           2

Cream                                                                        500 ml

Salt

Cayenne pepper

Method

  1. Separate the whites of  the eggs from the yolks.
  2. Mince the raw fish, add the whites of egg and mix thoroughly.
  3. Pass through a fine sieve.
  4. Place into a china basin and stand this on a bed of ice.
  5. Season the mixture and add the cream mixing vigorously with a wooden spoon.
  6. Shape the mixture using two desert spoons into kernel shapes.  The spoons should be moistened with water to prevent the mixture sticking.
  7. Poach the quenelles in fish stock for 5 minutes.
  8. Remove from the stock and drain.

Notes:

  1. The quenelles can be served with either a Nantua Sauce or Americaine.  Sauce which will give the name to the finished dish.
  2. The mix can be shaped utilising teaspoons to produce smaller quenelles for garnishing.
  3. Various other firm fish such as hake, sole and salmon and fresh water pike can be used.

 

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