Quenelles with Watercress Sauce

Quenelles with Watercress Sauce

4.3 4 ratings

Prep. 40 min

Total 2 h 45 min

4 portions

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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Also featured in

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UK and Ireland

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