Fish quenelles with a langoustine cream sauce
French Cooking Academy · ♥ 5.2K likes · 157.7K views · 18 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250–300 g fish
- 150 ml cream
- 60 g plain butter
- 300 ml fish stock
- 200 g scampi
- 1 tbsp butter
- 1 cloves garlic
- 1 tbsp carrot
- 1 tbsp celery
- 1 tsp tomato paste
- 200 ml cream
Chill everything: half freeze the fish and chill the food processor bowl.
- 2 whole eggs
With the processor running, add two eggs and blend to a smooth paste; do this before the cream goes in, because the cream can split if it is mixed too much.
Blend again, pouring in the cream slowly and then the softened butter, about twenty seconds.
Cover the mix with plastic wrap touching the surface and rest it in the fridge 12 hours.
- water
- garlic
Bring a pan of water to a simmer with a little piece of garlic in it.
Heat a deep spoon in the simmering water, dry it, and roll a quenelle of the mix with it.
Poach two or three quenelles at a time in simmering water for 15 minutes, turning them with a spoon every five minutes.
- salt
- pepper
Add the garlic, carrot and celery mirepoix, season with salt and pepper and mix it through the butter.
- 1–2 tbsp cognac
Raise the heat, add one to two tablespoons of cognac and let the alcohol burn off; keep the exhaust fan off.
Taste the cream and add a pinch of cayenne.
- cayenne
Poach the scampi tails in the fish fumet a few minutes and reserve the flesh for serving.
Combine the reduced fumet with the flavoured cream and reduce to a spoon-coating consistency.
Preheat the oven to 190 degrees Celsius and use an upper shelf, the third one down.
Bistro-style gratin under the heat
Set the quenelles in a serving dish with the poached scampi flesh and pour sauce over so they are half submerged.