Quenelles

Appears in

Published 2010

First dip the spoons in cold water. They should be the same size. Make a large scoop of the mousseline.
With the second spoon, scrape the mousseline, following the shape of the bowl of the spoon as tightly as possible.
Dip the first spoon in cold water, and repeat the process, scooping in one fluid movement.
Repeat again with the second spoon, each time dipping in cold water first. Scrape off any excess.
Carefully transfer the quenelle to a buttered and seasoned pan. The quenelle should have three sides with clean ridges.
Pour in fish stock about halfway up the height of the quenelles.
Cover the quenelles with a round of buttered parchment.
The quenelles are now ready to be cooked.

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