QUENELLES DE BROCHET - Classic French Dish скачать в хорошем качестве

QUENELLES DE BROCHET - Classic French Dish

Haven't seen this too often on here, so here's my Quenelles de Brochet made from a Pike I caught. Served with a lovely bisque, lobster and truffle. Quenelle de Brochet – Sauce Homard 500g fish fillet – blend 3 egg whites 1 ltr double cream 25g table salt 1 nutmeg 5g white pepper 750g fish stock 200g lobster bisque Black truffle Fennel lyonnaise Fish Mousse Remove the skin from the fish, pinbone, dice. Chill the food processor with ice so its very cold. Blend the fish with the egg whites and pass through a tamis, place the fish in a large bowl over ice. Season with the salt and beat well, it will contract and tighten, start to add the cold double cream and work in slowly to start and then beat in vigourously with each addition. Once all of the cream is incorporated season with nutmeg and ground white pepper. Heat the fish stock to a medium heat in a wide based sauce pan. Using two large spoons of the same size, begin to quenelle the fish mousse onto the spoon, use a table spoon dipped in hot water to indent a space for the lobster. Cover with more mousse and place in the warm to hot fish stock, and cover with a parchment paper cartouche. Allow to steam for 6/8 minutes. Remove from the pan and drain on kitchen towel. Using an oven/grill safe dish, layer the fennel lyonnaise, then place 3 quenelles, flood the dish with rich lobster bisque, gratinâtes for ¾ minutes until the mousse has slightly caramelised and swole, 220c oven if you dont have a grill. Add the poached lobster for the last minute of cooking. Cover with black truffle. Fennel Lyonnaise 2 bulbs of fennel Olive oil Maldon salt 20g fennel seeds 1/2 lemon juiced Finely slice the fennel and sweat in a medium heat pan with the olive oil and salt, cook with a cartouche for around 30 minutes stirring often. Once caramelised and soft, drain any excess oil and season with the lemon juice and seeds. Lobster Bisque 1 jar of pre made lobster bisque for the home cook ! Or 1 lobster, dispatched – poached for 4 minutes in simmering salted water 1 carrot diced 1 onion diced 1 stick celery diced 1 bulb garlic halved 5g fennel/coriander/star anise 20g rosemary/thyme 200g white wine 200g brandy 200g pasatta 3 tomatoes 2ltr fish stock Sweat the lobster in a wide based casserole dish in olive oil for 10/15 minutes gently. Add the clean/diced vegetables and seeds, sweat for a further 5 minutes. Add the alcohols and reduce fully. Add the fish stock and bring to a simmer, add the pasatta and tomatoes. Cook for 45 minutes and pass through a fine mesh sieve, reduce by 2/3rds and finish with 400g double cream, reduce slightly for 2/3 minutes and finish with the juice of half a lemon.