The mouth-watering, refined quenelle de Lyonnais is one of the culinary jewels of the Rhône-Alpes region. This subtle mousse is traditionally made with pike but Sheila used Prawns and I think the flavour was better for it.
INGREDIENTS
400g raw Prawns shelled
50g unsalted butter at room temperature
300 ml full fat milk
150g plain flour
6 eggs separated
1 teaspoon salt
Pinch of pepper
A grating of nutmeg
For the sauce
2 tablespoons of dry white wine
1 teaspoon fish sauce
1 tablespoon tomato puree
150g creme Fraiche
Half teaspoon cayenne pepper
A pinch of sugar
METHOD
Whizz the prawns and butter in a blender to make a paste. Bring the milk to a boil, add the flour and beat hard over a low heat until it forms a ball.
Leave to cool for 5 minutes then add to the fish paste and whizz again adding the egg yolks until smooth.
Whisk the egg whites to soft peaks. Fold the egg whites into the fish mixture and season. Spread the mixture over a baking tray, cover with cling film and refrigerate overnight.
The next day bring a large pan of salted water to a boil, and pre heat the grill to it’s highest setting.
Using 2 large spoons form the mixture into Quenelle shape. Dip the spoons in warm water between each scoop.
Lower the dumplings into the boiling water and cook for 5 minutes or until they float to the surface. Use a slotted spoon transfer them to a baking dish.
Mix Together the sauce ingredients.then pour over the quenelles
Put under the grill for 5 or 10 minutes until golden and bubbling.
Original recipe Little Paris Kitchen By Rachel Khoo
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