Name: Poached Quenelles
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 50 ml/2 fl oz dry white wine; 1.2 litres/2 pints fish stock; 25 g/1 oz butter; 1 tablespoon brandy; 1 egg, size 2; 50 g/2 oz fresh white breadcrumbs; 375 g/12 oz gurnard fillets, skinned and boned; 150 ml/¼ pint milk; 1 teaspoon tomato purée; ½ teaspoon salt and ground white pepper; ⅛ teaspoon grated nutmeg; 1 egg yolk; 1 tablespoon lemon juice; 1 small lobster, preferably a hen with coral; 125 ml/4 fl oz double cream; 25 ml/1 fl oz double cream; 1 small carrot, chopped; 75 g/3 oz butter; 1 small onion, chopped; 2 teaspoons flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

25 g/1 oz butter
150 ml/¼ pint<

Method

To make the quenelles, melt the butter, add the milk and breadcrumbs to form a panade. Chill the panade and the remaining ingredients. Purée all the ingredients except the cream in a food processor, then pour in the cream over a period of 10 seconds.

Halve the lobster, remove the claws and crack open. Separate the head section from the tail. Remove the dark green coral (if