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Fish Quenelles with Two Sauces

Posted By GKC On February 7, 2014 @ 12:47 pm In Weekly Recipes | No Comments

fish-quenelles
Recipe from One Egg Is A Fortune Cookbook by Judy Kempler and Pnina Jacobson

Quenelle mixture
2 tablespoons oil
2 tablespoons margarine or butter
3 white onions, finely sliced
2kg white fish fillets, minced (fishmonger will do this for you)
4 tablespoons fine matzo meal or breadcrumbs
3 eggs
3 tablespoons salt
2 tablespoons white sugar
1/2 teaspoon white pepper
1 cup iced water

Poaching broth
3 white onions
2 carrots, peeled and sliced into rounds
12 cups water
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon white pepper

Dill sauce
3 cups whole egg mayonnaise
3 cups fresh dill, very finely chopped
1-2 tablespoons lemon juice
white pepper and salt, to taste

Red pepper sauce
3 cups whole egg mayonnaise
10 strips pickled red peppers/capsicums
1 teaspoon prepared white horseradish

Make quenelles:
Heat oil and margarine and fry onions until just soft. Gently combine remaining fish quenelle ingredients in a large bowl, mixing thoroughly. Add more iced wter if the mixture is too stiff. Using slightly moistened hands, shape into 3-4cm round or oval-shaped quenelles and refrigerate until firm.

Make poaching broth:
Place all ingredients in a large pot and bring to boil, reduce heat and simmer for 15 minutes. Bring poaching broth back to boil, drop in the quenelles and reduce heat. Simmer covered for 1 hour, gently stirring occassionally to ensure quenelles do not stick to the bottom. Remove pot from heat. Allow to cool to room temperature. Remove quenelles with a slotted spoon and place them in a dish. Strain the broth through a fine sleeve, pour over the quenelles and refrigerate until ready to use.

Make dill sauce:
Blend all ingredients.

Make red pepper sauce:
Blend all ingredients.

Place two quenelles onto individual serving plates. Pour dill sauce over one and red pepper sauce over the other, so that they are both well coated.

Serves 12


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