Sole & Scallop Quenelles
|Court bouillon||6 Cup (96 tbs)|
|Lean white skinless fish fillet||1⁄2 Pound (Sole / Pike / Whiting / Other)|
|Eggs||2 , separated|
|Butter margarine||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Pepper white||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Tomato cream sauce||2 Tablespoon|
|Chopped chives||1 Tablespoon|
|Onion||1⁄2 Small, finely chopped|
|Tomatoes||3 Small, peeled, seeded, chopped|
|Dry white wine/Vermouth||2 Tablespoon|
Prepare Fish Stock or Court Bouillon.
Cut fish into 2-inch chunks.
In a food processor fitted with a metal blade, puree fish and scallops using quick on and off pulses until mixture is smooth.
Or, grind fish and scallops twice in a food grinder, using fine blade.
Then puree in a blender.
Process one-third at a time, if necessary.
Add egg yolks and butter or margarine; process to a fine paste.
Add egg whites', process until blended.
Add cream, salt, white pepper and nutmeg.
Process until smooth and creamy.
Spoon mixture into a large bowl; cover and refrigerate 3 to 4 hours.
When ready to make quenelles, prepare Tomato-Cream Sauce.
In a deep skillet or large saucepan, bring Fish Stock, Court Bouillon or water to a simmer.
Preheat oven to 165F (75C).
To cook quenelles, dip 2 soup or dessert spoons into hot water.
Use 1 hot, wet spoon to scoop an oval mound of chilled mixture.
Smooth top with second hot, wet spoon.
Using both spoons, loosen quenelle; carefully lower into simmering liquid.
Wet spoons each time before making another quenelle.
Do not crowd quenelles in pan.
Gently simmer 6 to 8 minutes or until quenelles are firm and float to surface.
Use a slotted spoon to remove cooked quenelles from hot liquid; drain on paper towels.
Place drained quenelles in a medium serving bowl; keep warm in oven until all are cooked.
Spoon Tomato-Cream Sauce over top.
Sprinkle with chopped chives.