| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Seafood | Upper, Crust | 1 | servings | |
INGREDIENTS
| 225 | g | Cooked pike; cod or salmon |
| 1 | lg | Egg white |
| 275 | ml | Double cream |
| 25 | g | Unsalted butter |
| 150 | g | Sorrel stalks removed |
| 150 | ml | 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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