Scallop quenelles

The general rule for this type of lightly poached dish is to have equal volumes, rather than weights, of minced fish to double cream. The mixture is formed into dumplings with the aid of two spoons and slid into simmering water or stock, or it can be shaped into sausages by piping onto clingfilm, which is then wrapped around the fish and tightened before poaching. These sausage shapes are sometimes called ‘boudins’ or puddings. In either case, test your mixture by poaching a teaspoonful in