I had these beautiful fish quenelles while I was away on holiday in the summer. I thought I’d try and recreate them in this horrible dull cold January. I had never seen a recipe for these before which I assumed were a poached fish mousse made of fish, cream and egg whites. How wrong I was. They are actually made with a pastry mix. This being a milk based choux, called a Panade. This is made and then slowly combined with minced fish. When they are poached the panade will puff up throughout creating the lightest fish pillows. The lightness is so important, and to create it these do need to rest for a minimum of an hour, up to 12 is perfect, so make in the morning and have them for dinner. Served together with a heavenly lobster bisque makes for quite a decadent meal.
For the lobster bisque just use either your favourite recipe, from a tin or follow my Seafood Heaven sauce.[purerecipe]
- 125ml Milk
- 2 Tbsp Butter
- 2 Egg Yolks
- 70g Plain Flour
- 250g White Fish(Any)
- 1 Egg white
- 600ml Lobster Bisque
- First make the "Panade" by bringing the milk and butter to a boil. Mix the egg yolks and flour together, then add this to the milk and whisk until it becomes a thick solid. Let this rest while you prepare the fish.
- Chop your fish flesh up and add to a processor. Blitz with the egg white until well combined, to get a perfectly smooth quenelle this mix needs to be sieved.
- Add the fish back to the processor and slowly, bit by bit, add the panade to combine it all. Season with salt, pepper and a little nutmeg. Set aside in the fridge and rest for minimum one hour.
- Take two large spoons and make your quenelles of the fish mousse. Poach these in lightly simmering water, for 6-8mins. They will float on the top and so need turning every 90secs or so.
- Set your oven to 180°c, place the quenelles in an oven proof bowl, pour over enough sauce to come halfway up. Place in the oven for 10minutes.