Asparagus Broth with Scallops and Smoked Salmon Quenelles

Name: Asparagus Broth with Scallops and Smoked Salmon Quenelles
Cuisine: France
Ingredients: 6 cups water; 1 pound medium-size fresh asparagus; 1 cup dry white wine; 2 cups bottled clam juice; 3 cups fish fumet, no replacement please; 2 teaspoons salt; 2 shallots, finely chopped; 2 medium-size yellow onions, finely chopped; 1 teaspoon coriander seeds, crushed; One 2 x ½-inch strip orange rind; ½ pound fresh scallops; 4 ounces smoked salmon, preferably Nova Scotia; ¼ cup chopped fresh dill; 6 teaspoons crème fraiche; 1 large egg; ¾ teaspoon salt; 4 ounces smoked salmon, preferably Nova Scotia; 1 large egg white; 1⅓ to 1½ cups heavy cream as needed; 30 turns of the pepper mill; 3 tablespoons unsalted butter, at room temperature

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

There is an excellent way to prepare this soup so no work except reheating is necessary on the day you are serving. Before making the quenelles, be sure to fully understand the general techniques of making mousselines and quenelles as described, as well as the explanation of making this type of paste in the food processor.

Ingredients

Europe
France
Soup
Fish course
Pescatarian

Ingredients

Method