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Quenelles with Watercress Sauce

Quenelles with Watercress Sauce
4.3 4 ratings
Prep. 40 min
Total 2 h 45 min
4 portions
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Ingredients

Quenelles
  • white fish fillets, skinless cut in pieces
    375 g
  • fine sea salt
    1 tsp
  • ground white pepper
    ¼ tsp
  • ground nutmeg
    ½ tsp
  • unsalted butter diced
    100 g
Panade
  • unsalted butter diced
    30 g
  • milk
    100 g
  • plain flour
    50 g
  • medium egg
    1
  • egg yolk from medium egg
    1
  • egg whites from medium eggs
    2
  • water
    600 g
Sauce
  • cornflour
    1 Tbsp
  • single cream
    100 g
  • shallots halved
    2
  • unsalted butter diced
    30 g
  • watercress plus extra for garnish
    150 g
  • water
    200 g
  • natural yoghurt
    100 g
  • chicken stock paste
    1 Tbsp
  • lemon juice only
    ½
  • ground black pepper to taste

Difficulty

advanced

Nutrition per 1 portions

Protein 27 g
Calories 2502 kJ / 598 kcal
Fat 46 g
Fibre 2 g
Carbohydrates 20 g

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