Salmon Quenelles

Name: Salmon Quenelles
Yield: Serves Four to Six
Ingredients: 450 g/1 lb fresh salmon fillet; 225 g/8 oz whiting fillet; 4 white bread slices, without crusts milk; 4 white bread slices, without crusts milk; 100 g/4 oz puff pastry; 2 teaspoons sherry; 150 ml/¼ pint single cream; 1 (425-g/15-oz) can lobster bisque; fish heads, skins, bones, etc.; fish heads, skins, bones, etc.; fish heads, skins, bones, etc.; 3 slices onion; 1 bay leaf; bunch of parsley; 150 ml/¼ pint vinegar; 1.15 litres/2 pints water; cayenne; 200 ml/7 fl oz double cream salt and pepper; 200 ml/7 fl oz double cream salt and pepper; 2 egg whites

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Salmon is an amazingly expensive fish, but is very good. However, it hasn’t got enough ‘stickiness’ to be used entirely on its own, and some whiting must be added to it.

Ingredients

450 g/1 lb fresh salmon fillet
225 g/8

Fish course
Starter
Pescatarian

Method

First make the pastry shapes. Roll out the pastry to the thickness of a large coin and cut it into crescent shapes with a fluted cutter. You need about 12 crescents. Bake these in a hot oven (220°C, 425°F, Gas Mark 7) until puffy and brown.

To make the poaching liquid simply combine all the ingredients and simmer them together for 25 minutes. Then strain the liquid into a clean shallow