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Ingredients
- 225 gm Cooked pike, cod or possibly salmon
- 1 lrg Egg white
- 275 ml Double cream
- 25 gm Unsalted butter
- 150 gm Sorrel stalks removed
- 150 ml Fish stock
- Â Â Salt and freshly grnd white pepper
Directions
- In a large pestle and mortar, lb. 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 cold.
- Every fifteen min beat in 1 fluid once of the cream into the fish mix. Repeat this till half of the cream remains.
- Lightly whip the remaining cream and fold into the fish and then check the seasoning. Keep refrigerated till ready to use.
- Heat the butter in a pan. Add in the sorrel to the pan and allow to barely cook, it shouldn't lose its colour. Pour in the fish stock and bring to the boil and allow to simmer for 1-2 min till 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 hot.
- Form the fish mix into quenelles using 2 Tbsp. and place into the boiling water. Cook for 1-2 min till they float. Drain well using a slotted spoon.
- Serve immediately with the sorrel sauce.
- NOTES : Serves 4 as a starter or possibly 2 as a main
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 732g | |
| Calories 1016 | |
| Calories from Fat 718 | 71% |
| Total Fat 81.53g | 102% |
| Saturated Fat 48.39g | 194% |
| Trans Fat 0.0g | |
| Cholesterol 534mg | 178% |
| Sodium 763mg | 32% |
| Potassium 1128mg | 32% |
| Total Carbs 11.22g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.92g | 1% |
| Protein 60.37g | 97% |
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