|Skinless boneless white fish fillets||1 Pound|
|Shrimp||1⁄4 Pound, peeled|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Chicken soup stock/Chicken bouillon||2 Quart|
Grind the fish and shrimp to a fine paste in a food processor.
Scrape down the sides so that no lumps remain.
Add the egg whites, cream, salt, and pepper, and process until light and fluffy.
Bring the chicken broth or bouillon to a simmer in a deep frying pan with a lid.
Using a large kitchen spoon, form 1/12 of the batter into an oval pillow.
With a rubber spatula, gently scrape off the formed quenelle and slide it into the broth.
Cover and poach lightly for 8 to 10 minutes.
Serving size: Complete recipe
Calories 1445 Calories from Fat 490
% Daily Value*
Total Fat 55 g84.1%
Saturated Fat 19.7 g98.5%
Trans Fat 0 g
Cholesterol 612 mg204%
Sodium 5332.7 mg222.2%
Total Carbohydrates 72 g23.9%
Dietary Fiber 0.03 g0.13%
Sugars 33.7 g
Protein 157 g314.1%
Vitamin A 5.2% Vitamin C 10.1%
Calcium 39.4% Iron 37.6%
*Based on a 2000 Calorie diet