Name: Quenelles de Brochet
Yield: Serves 4
Ingredients: 1 egg white; fillets of pike; pinch of white pepper; 1 whole egg; grating of nutmeg; salt and pepper; 3 tablespoons double cream; 30 g (1 oz) butter, cut into small pieces; 140 g (5 oz) peeled prawns, chopped; 125 ml (scant ¼ pint) white wine; 250 ml (scant ½ pint) fish stock; 1 tablespoon dry vermonth; 1 shallot, very finely chopped; 2 teaspoons unsalted butter; 1 teaspoon salt; 150 ml (½ pint) double cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

One of the best reasons for having a food processor is the ease with which you can make delicate mousselines. Quenelles or mousse in any form can be made with a minimum of effort. The lightness of the mousse is determined by the amount of cream it will hold. By keeping all the ingredients very cold, more cream can be incorporated and the resulting quenelles will be delicate and meltingly tender.