Fish Quenelles with Broth
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the dumplings
- 9 ozs Cod (ready to cook)
- ⅞ cup cream
- 1 egg white
- 1 Tbsp dry sherry
- ½ tsp lemon juice
- 1 dash Tabasco sauce
- 1 sprig thyme
- 1 Tbsp white wine vinegar
- For the stew
- 2 Tbsps olive oil
- 1 onion (thinly sliced)
- 2 cloves garlic cloves (sliced)
- 2 red chili peppers (deseeded and sliced)
- ½ Fennel bulb (thinly sliced)
- 1 red Bell pepper (deseeded and cut into 4 cm/1/2 inch strips)
- 1 yellow Bell pepper (deseeded and cut into 4 cm/1/2 inch strips)
- 1 medium carrot (peeled and cut into 4 cm/1/2 inch strips)
- 1 stalk Celery (cut into 4 cm/1/2 inch strips)
- 6 cups Fish broth
- 1 Zucchini (finely cut into 4 cm/1/2 inch strips)
- ½ cup peas (fresh or frozen)
- 10 cherry Tomatoes (halved)
- lemon zest (from 1 lemon)
- 2 Tbsps finely chopped Fresh herbs (parsley, chives, tarragon)
Preparation steps
1.
For the dumplings, dice the fish and chop roughly in a food processor. Chill the cream and fish separately in the freezing compartment for 15 minutes, then puree the fish, at the same time gradually adding the ice-cold cream and the egg white, to produce a glossy, compact mixture.
2.
Pass the mixture through a fine sieve into a clean bowl and season to taste with lemon juice, Tabasco and sherry. Shape into dumplings using two spoons and chill until ready to cook.
3.
For the stew, heat the oil in a large pot and gently cook the onion until soft but not brown. Add the garlic and chili, cook for 1 minute then add the fennel, bell peppers, carrot and celery and continue cooking for 3 minutes.
4.
Add the fish broth, bring to a boil and simmer gently for 15 minutes then add the zucchini, peas and tomatoes. Bring to a boil once more and simmer for 5 minutes.
5.
Meanwhile, cook the dumplings. Bring a large pan of salted water to a boil, add the thyme and vinegar and gently cook the dumplings for 10 - 12 minutes.
6.
To serve, ladle the stew into warmed bowls, add the dumplings and scatter over the chopped herbs and lemon zest.
