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Clarissa Dickson Wright, Johnny Scott

Quenelles of Trout in a Watercress Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

When I worked for Rebeka Hardy at Danehill there was a trout lake on the property and, with both her husband and son as avid fishermen, I cooked a lot of brown trout. These quenelles are a very good dinner party appetizer and can even improve rainbow trout.

Ingredients

  • 10 ounces brown trout
  • 10 ounces smoked trout
  • 3

Method

Put the fish, both sorts, into a food processor and blend until smooth. Add the egg whites, mace, and salt and pepper, and blend a bit longer.

With the motor running, pour in the cream and blend for no more than 20 seconds—the mixture must not be too thin. Chill for at least 30 minutes.

For the sauce, simmer the wine and shallot together for 15 minutes or more, until it forms a

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