| Whitefish Quenelles ~ Pronounced ky-nell "A quenelle is a type of forcemeat, or ground meat patty, made with a delicate white meat or fish and very lightly spiced, so that it is much more delicately flavored than sausage, for instance. It is typically poached. It is a particular speciality of Lyon, served in the bouchons there." Wikipedia 1 pound skinless, boneless **whitefish fillets. ¼ pound shrimp, peeled, deveined 2 egg whites ¼ cup whipping cream 1 tsp salt Pepper to taste 2 quarts chicken soup stock or chicken bouillon 1. Grind the fish and shrimp to a fine paste in a food processor. Scrape down the sides so that no lumps remain. 2. Add the egg whites, cream, salt, and pepper, process until light and fluffy 3. Bring the chicken broth or bouillon to a simmer in a deep frying pan with a lid. 4. Using a large kitchen spoon, form batter into an oval pillow. Gently scrape off spoon (slide into the broth) with a rubber spatula. Cover and poach for 8 to 10 minutes. 5. Serve with a white sauce if you wish. ** Whitefish can be any of several different fish such as pike, bass, orange roughy, etc. |
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