CookEat Recipe
Potage Félicie
Creamy fish broth with white wine, sherry and delicate cod quenelles.
Method
Steps
Step 1
Wash the vegetables and herbs. Slice the carrot, two onions and leek and put them in a large saucepan with the first two parsley branches and tablespoon of melted butter. Gently brown for ten minutes, stirring occasionally. Pour in the quarter pint of white wine and reduce until nearly dry.
Step 2
Add the three quarts of water, two pounds of very fresh clean food-grade cod bones, bay leaf, clove, thyme sprig, twelve whole allspice berries, twelve whole black peppercorns, the separate two parsley branches, chervil branch and two teaspoons of salt. Simmer for forty-five minutes. In another large saucepan, mix the two and a half ounces of flour with the separate ounce of butter over the heat for one minute. Strain all the prepared fish broth through cheesecloth into this pan. Stir with a wooden spoon until boiling, then boil slowly for thirty minutes.
Step 3
Pour in the half pint of cream and half gill of sherry, mix well and boil for five minutes. In a bowl, mix the egg yolk with the half gill of milk and one saltspoon each of cayenne and freshly grated nutmeg. Gradually stir in a little of the hot soup, then stir this mixture back into the soup. Stir continuously over gentle heat for about three minutes, continuing until the soup reaches 160°F throughout. Strain through clean cheesecloth into a clean heatproof vessel and keep hot at 140°F or above.
Step 4
For the cod quenelles, keep the raw fish and egg white cold until needed. Remove skin and bones from the fresh cod flesh, then weigh one and a half ounces. Pound with the one egg white to a paste and press through a sieve into a bowl. Mix in the separate two saltspoons of salt and one saltspoon each of cayenne and grated nutmeg. Gradually beat in the separate half gill of cream with a tablespoon.
Step 5
Lightly butter a tin suitable for stovetop poaching. Put the fish mixture in a food-safe paper cornet or piping bag with a very small opening. Pipe into the tin in the size and shape of small cranberries. Add enough hot water to cover them entirely and the separate half teaspoon of salt. Bring to a gentle boil for the first half minute, then continue poaching until the quenelles reach 160°F at the centre. Lift out and drain well.
Step 6
Pour the hot soup into a warmed tureen. Add all the freshly poached and drained quenelles from this small batch, mix lightly and serve immediately.
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