Sole & Scallop Quenelles Recipe
Ingredients
| 6 cups Fish Stock Court Bouillon or water | ||
| 1/2 lb. sole, pike, whiting or other lean, white, skinless fish fillets | ||
| Scallops | 1/2 Pound | |
| Eggs | 2 , separated | |
| 1/4 cup butter or margarine, room temperature | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Tomato-Cream Sauce | ||
| Chopped chives | ||
| Butter/Margarine | 1 Tablespoon (Tomato-Cream Sauce:) | |
| Onion | 1/2 Small, finely chopped (Tomato-Cream Sauce:) | |
| 3 small tomatoes, peeled, seeded, chopped | ||
| Pinch of sugar | ||
| 2 tablespoons dry white wine or vermouth | ||
| Whipping cream | 1/2 Cup (16 tbs) (Tomato-Cream Sauce:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
