Ingredients
1 cup milk
75 g butter
4 egg yolks
125 g plain flour
250 g delicate white fish flesh, blended to a purée with 1 egg white
100 g veal kidney fat, cut into very small pieces
a pinch of nutmeg
salt and freshly ground pepper
250 ml crayfish bisque
about 100 g crayfish meat, cut into small pieces
Preparation
Bring the milk and butter to the boil In a medium saucepan.
In a bowl mix egg yolks with plain flour. Add this mixture to the milk and whisk until it thickens and forms a mass. This is called a ‘panade’. Transfer panade to a bowl to cool.
Place the fish purée and veal kidney fat in a food processor and blend briefly. Now bit by bit blend in the panade, then season with salt and pepper. Transfer preparation to a bowl and refrigerate for at least 1 hour.
Using two large spoons, carefully mould some quenelles into shape (practice makes perfect!). You should get between 4-6 quenelles.
Bring some water in a wide saucepan to a simmer. Place quenelles in the hot water to poach for 6-8 minutes, then drain quenelles on absorbent paper.
Reheat the crayfish bisque.
Transfer two quenelles per person to several small ovenproof dishes. Spoon crayfish bisque three-quarters of the way up to the level of the quenelles and garnish with a little crayfish meat.
Bake in a hot oven at 200°C for about 10 minutes, then serve. The fish quenelles have a unique texture and wonderful crayfish flavour. Bon appétit !
