Making Fish Quenelles

These dumplings, made from the fish mousse above, are shaped with tablespoons that have been dipped in water.

1. Take one spoonful of mousse and round each side with another spoon until smooth and egg-shaped. Repeat to make 18 quenelles.

   

2. Poach the quenelles until firm, 5-10 minutes. Remove with a slotted spoon, and drain on paper towels.