Quenelles with a Saffron Sauce

Name: Quenelles with a Saffron Sauce
Yield: Serves 4
Ingredients: 4 Torbay sole, dab or plaice fillets, skinned; 3–4 pinches of mild chilli powder; 1 tbsp chopped fennel or dill; 2 tsp eggs, separated; 400 g naturally smoked haddock or cod fillets, skinned; 10–15 strands of saffron; 270 ml whole milk; a handful of flat-leaf parsley for serving; olive oil, for oiling; 1 tbsp cornflour; 30 ml dry Vermouth; sea salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

I developed a passion for quenelles on my first trip to France, aged six, and I have never stopped loving the way these almost melt in my mouth. This variation is a delicate, mouthwatering dish, ideal for summer.

Ingredients

270 ml whole milk
10–15 strands of saffron
400 g

Fish course
Pescatarian
Gluten-free
Summer

Method

Preheat the oven to 200°C/Gas mark 6. Heat the milk in a small saucepan until it begins to boil, then remove from the heat. Add the saffron strands and set aside to infuse.

In a food processor, finely chop the smoked fish and mix in the egg whites. Transfer to a mixing bowl and