Salmon and perch quenelle

Name: Salmon and perch quenelle (Lohi- ja ahvenkerros)
Cuisine: Finnish
Ingredients: 600 g/1 lb 6 oz spinach, washed; 100 g/3¾ oz/scant ½ cup butter; 200 g/7 oz button (white) mushrooms, thinly sliced; grated nutmeg; 500 g/1¼ lb perch fillets; 3 egg whites; 500 g/1¼ lb salmon fillet, sliced; salt and ground black pepper; 12 crayfish; 25 g/1 oz/2 tbsp unsalted (sweet) butter; 1 small onion, peeled and chopped; 15 ml/1 tbsp brandy; 15 ml/1 tbsp passata (bottled strained tomatoes); 5 ml/1 tsp plain (all-purpose) flour; 105 ml/7 tbsp fish or chicken stock; 105 ml/7 tbsp fish or chicken stock; 25 ml/1½ tbsp double (heavy) cream; few drops lemon juice; salt and tabasco or cayenne pepper; salt and tabasco or cayenne pepper; salt and tabasco or cayenne pepper; dill, to garnish

Lohi- ja ahvenkerros

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

This delectable spinach, fish and mushroom dish is cooked in the shape of a tart and is best served hot, cut into generous wedges. A flavoursome crayfish sauce makes a good accompaniment.

Ingredients

600 g/1 lb 6 oz spinach, washed
100

Europe
Finland
Main course
Nordic

Method

Cook the spinach, in only the water clinging to its leaves after washing, for 5 minutes, until wilted. Drain, then rinse the spinach under cold running water. Drain well and squeeze out as much water as possible.
Melt 50g/2oz/¼ cup of the butter in a pan, add the onion and fry for 5 minutes until softened. Add the mushrooms and cook until any liquid that the mu