A delicate light mousseline mixture can be shaped into small ‘dumplings’ called quenelles and then poached for a few minutes until firm. Make up the mousseline mixture as left, then shape the individual quenelles using 2 dessertspoons.

As quenelles only take a few minutes to cook and are nicest served freshly cooked, the mixture can be kept chilled in the refrigerator until nearly ready to serve. Prepare a wide, shallow pan of simmering fish stock before you start shaping the quenelles. Cook the quenelles in batches of about 6 at a time. Serve with a hot, buttery sauce.

  1. Using 2 dessertspoons, scoop up a spoonful of mousseline with 1 spoon and smooth over the top with the other spoon. Work over the pan of simmering stock while you continue shaping the quenelle. Scrape the other spoon down, scooping off the mixture towards you in one quick movement.

  2. Then repeat the same movement with the first spoon. Repeat this twice more and finally drop the shaped quenelle straight in to the stock. Poach for about 5 minutes until firm, shaking the pan gently to roll the quenelles. Lift out with a slotted spoon and keep warm.