Quenelles, rather an old-fashioned preparation, are very simple once you master the technique of rolling the mixture between two spoons to create the quenelle shape. And they make a very pretty entrée floating in a sea of sorrel sauce.
500g Sand Whiting fillets, skin off, bones removed, roughly chopped
2 egg whites
Salt flakes and freshly ground white pepper, to taste
1 teaspoon finely grated lemon rind
1 teaspoon finely chopped dill
Chervil sprigs, to garnish
2 cups coarsely chopped sorrel leaves (see notes)
Salt flakes and freshly ground black pepper, to taste
½ cup chicken stock
⅓ cup cream
Make Sorrel Sauce: melt butter, stir in sorrel, salt and pepper and cook, covered, over a low heat for 5 minutes, stirring occasionally. Add stock, bring to the boil, reduce heat and simmer, uncovered, for a further 5 minutes. Puree with a stick blender or in a food processor, stir in cream and set aside in the saucepan.
Blend Whiting, egg whites, salt and pepper in a food processor, until smooth. With the motor running, slowly pour in cream, blending until incorporated. Stir in lemon rind and dill.
Half fill a deep-sided frying pan with water, bring to the boil then reduce heat until water is gently simmering with just a trace of bubbles forming. Use 2 wet dessertspoons to mould mixture into oval-shaped quenelles. Gently place each quenelle into the water as it’s formed. Poach for 4 minutes. Drain on paper towel in a warm place.
Meanwhile, reheat Sorrel Sauce over a low heat.
Divide sauce between 4 shallow serving bowls, top each with 3 quenelles and garnish with chervil.
Sorrel has quite a tangy, lemony taste, if you prefer a more peppery flavour, substitute watercress or, for a milder flavour, use English spinach.
Atlantic Salmon, Bream, Goldband Snapper, Leatherjacket, Tarwhine, other Whitings.