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Poached quenelles of hake fillet

Originally, the word 'quenelle' was reserved solely for a kind of spicy mousse of poultry or fish, scooped and poached in oval balls. This is an attractive variant using hake fillet.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Celery
  • Cow's milk
  • Lactose
  • Egg
  • Pescetarian

Ingredients

500
g
hake fillet
75
g
egg yolk
75
g
egg white
150
ml
whipping cream
30
g
butter
100
ml
white wine
as needed
salt and pepper
fish stock

Scale recipe

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