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Whitefish Quenelles

Budget.Gourmet's picture
Ingredients
  Skinless boneless white fish fillets 1 Pound
  Shrimp 1⁄4 Pound, peeled
  Egg whites 2
  Whipping cream 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper To Taste
  Chicken soup stock/Chicken bouillon 2 Quart
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Poached
Ingredient: 
Fish
Interest: 
Gourmet

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