
Devices & Accessories
Quenelles with Watercress Sauce
Prep. 40 min
Total 2 h 45 min
4 portions
Ingredients
Quenelles
-
white fish fillets, skinless cut in pieces375 g
-
fine sea salt1 tsp
-
ground white pepper¼ tsp
-
ground nutmeg½ tsp
-
unsalted butter diced100 g
Panade
-
unsalted butter diced30 g
-
milk100 g
-
plain flour50 g
-
medium egg1
-
egg yolk from medium egg1
-
egg whites from medium eggs2
-
water600 g
Sauce
-
cornflour1 Tbsp
-
single cream100 g
-
shallots halved2
-
unsalted butter diced30 g
-
watercress plus extra for garnish150 g
-
water200 g
-
natural yoghurt100 g
-
chicken stock paste1 Tbsp
-
lemon juice only½
-
ground black pepper to taste
Nutrition per 1 portions
Calories
598 kcal /
2502 kJ
Protein
27 g
Fat
46 g
Carbohydrates
20 g
Fibre
2 g
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UK and Ireland
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