Quenelles of Trout in a Watercress Sauce

Name: Quenelles of Trout in a Watercress Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 1¼ cups heavy cream; salt and pepper; ⅔ cup dry white wine; 10 ounces smoked trout; 3 egg whites; pinch of mace; 10 ounces brown trout; lemon juice to taste; 4 bunches of watercress; ¼ cup (½ stick) butter; 5 tablespoons shallot, finely chopped (if unavailable, use onion); 1¼ cups whipping cream; ⅔ cup pheasant stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Europe
United Kingdom
Danehill
Starter
Dinner
Gluten-free

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