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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Seafood Crust, Upper 1 Servings

INGREDIENTS

225 g Cooked pike, cod or salmon
1 Egg white
275 Double cream
25 g Unsalted butter
150 g Sorrel stalks removed
150 Fish stock
Salt and freshly ground
white pepper

INSTRUCTIONS

In a large pestle and mortar, pound the pike with the egg white.
Season generously and then sieve into a medium sized glass bowl. Pack
a larger bowl with ice and then fit the smaller bowl inside it. Place
this in the fridge to keep cool.  Every fifteen minutes beat in 1 fluid
once of the cream into the fish  mixture. Repeat this until half of the
cream remains.  Lightly whip the remaining cream and fold into the fish
and then  check the seasoning. Keep refrigerated until ready to use.
Melt the butter in a pan. Add the sorrel to the pan and allow to
barely cook, it should not lose its colour. Pour in the fish stock  and
bring to the boil and allow to simmer for 1-2 minutes until the  sorrel
is just cooked.  Bring a large pan of salted water to the boil. Puree
to make a smooth  sauce, season generously and keep warm.  Form the
fish mixture into quenelles using 2 tablespoons and place  into the
boiling water. Cook for 1-2 minutes until they float. Drain  well using
a slotted spoon.  Serve immediately with the sorrel sauce.  Converted
by MC_Buster.  NOTES : Serves 4 as a starter or 2 as a main  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 198
Calories From Fat: 179
Total Fat: 20.3g
Cholesterol: 53.8mg
Sodium: 348.3mg
Potassium: 60.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.9g


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