Chenelle di Luccio con Spugnole

Name: Chenelle di Luccio con Spugnole (Quenelles of Pike with Morel Sauce)
Cuisine: Italian
Ingredients: 400 g fillet of pike, cleaned and completely boned; 1 g saffron strands, or the equivalent of saffron powder; 3 large egg whites; salt and pepper; 1 g saffron strands, or the equivalent of saffron powder; 400 ml double cream chervil sprigs, to garnish; salt and pepper; 100 g unsalted butter; 2 small onions, very finely sliced; 55 g dried morels, soaked in warm water for 2 hours (reserve the water); 55 g dried morels, soaked in warm water for 2 hours (reserve the water); 2 tbsp balsamic vinegar; 55 g dried morels, soaked in warm water for 2 hours (reserve the water); 4 tbsp dry Sherry; 6 tbsp double cream

Quenelles of Pike with Morel Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

400 g fillet of pike, cleaned and completely boned
3 large egg whites
1 g

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Put the fish fillets, egg whites, saffron and seasoning in a blender and process until completely smooth. Don’t overbeat, though: the mixture must be cold. Put into an iced bowl (or a bowl sitting in a heap of ice cubes). In a separate bowl, whip the cream to soft peaks. Gently fold the cream into the fish mixture Leave to chill in the fridge for a few hours.

To make the sauce, fry the