CookEat Recipe
Fish Quenelles for Garnishing
Tiny poached cod quenelles made with egg white and cream for garnishing.
Method
Steps
Step 1
Use fresh raw cod flesh with the skin and bones removed. Keep the fish, egg white, cream, mortar and bowl cold while preparing the mixture.
Step 2
Pound the one and a half ounces of cod with the white of one egg to a smooth paste. Press the paste through a fine sieve into the cold bowl.
Step 3
Mix in the two saltspoons of salt, one saltspoon of cayenne pepper and one saltspoon of freshly grated nutmeg.
Step 4
Work in the half gill of cold cream little by little, stirring continually until evenly incorporated. Keep the mixture cold while preparing the tin and piping cone.
Step 5
Lightly butter a shallow tin. Make a paper piping cone with a very small opening and pipe the mixture into small cranberry-sized pieces, keeping the pieces separate.
Step 6
Pour in enough hot water to cover the pieces entirely and add the half teaspoon of salt to the water. Bring just to a boil, then reduce the heat to keep the water gently simmering.
Step 7
Begin checking after about half a minute. Continue poaching until the pieces are set and each reaches at least 74°C in the centre, checked with a clean, suitably fine-tipped digital thermometer whose sensing area fits within the piece.
Step 8
Lift out carefully, drain well and transfer to a clean plate. Use promptly as a garnish.
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