Quenelles of Sole with Shrimp Sauce
A lighter version of the classic from Chef Paul Bocuse
Print
Pin
Servings: 6 Servings
Ingredients
- 1 lb. Sole Fillets, well chilled or other white fish
- 5 oz. Butter
- 1 each Egg Whites
- 4 each Egg Yolks
- 5 oz. Double Cream
- Salt, Pepper, Nutmeg, Cayenne to taste
- 8 oz Shrimp Sauce
Instructions
- Place the fish in a food processor and pulse until smooth.
- Add the butter and combine well.
- Grind the fish and butter very finely twice.
- In a bowl over crushed ice add the eggs and beat with a spatula until very cold.
- Stir in as much cream as necessary.
- Season to taste.
- Shape the mousse into quenelles, using two spoons and set on strips of greased parchment paper.
- Poach or steam until firm, about 5 minutes.
- Place on serving dishes or plates and coat with the shrimp sauce.
- If desired, place under the grill or salamander to give a browned glaze.
Notes
Lobster sauce can be used for a more luxurious dish.