Sole Quenelles with creamy shrimp sauce

Name: Sole Quenelles with creamy shrimp sauce
Yield: Serves 6
Cuisine: French
Ingredients: 1 pound (455 g) boneless sole fillets; Big pinch each of ground white pepper and ground nutmeg; ½ teaspoon fine sea salt; 3 egg whites, lightly beaten; Big pinch each of ground white pepper and ground nutmeg; 1 cup (240 ml) shellfish stock; 2 cups (480 ml) heavy cream; 2 teaspoons minced shallot; ¼ cup (60 ml) dry vermouth; 4 tablespoons (55 g) cold unsalted butter, diced; ¾ cup (180 ml) heavy cream; Kosher salt and freshly ground white pepper; Kosher salt and freshly ground white pepper; ½ cup (85 g) diced cooked shrimp or crayfish tails; ½ cup (85 g) diced cooked shrimp or crayfish tails; Chopped fresh chives, for garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

These “dumplings” are a classic French recipe. Traditionally, they are made with pike, but they can be made with any nonflaky white fish, such as sole. Here, they are served covered with a creamy shrimp sauce and topped with fresh chives.

Ingredients

Sole Quenelles

1 pound (455 g) boneless sole fillets
½ teaspoon fine s

Europe
Americas
France
United States
Fish course
Pescatarian
Mediterranean
California
Gluten-free

Method

To make the quenelles, check the sole for any stray bones, then add to a food processor. Add the salt, pepper, and nutmeg. With the machine running, add the egg whites one at a time through the feeder tube until the mixture is very fine and slightly sticky. Spoon it into a medium bowl.

In a deep bowl, using a whisk or an electric mixer, beat the 2 cups (