- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: medium
- 500 g brown or rainbow trout, filleted, without skin
- 1 tsp salt
- pinches freshly ground white pepper
- pinches grated nutmeg
- 3 egg whites
- 600 ml crème fraîche
For the sauce
- 50 g butter
- 2 shallots, finely chopped
- 100 ml white wine
- 1 lemon, grated zest and juice
- 1 tbsp chopped chervil
- 100 ml crème fraîche
1. Rub the fish fillets with salt, white pepper and grated nutmeg. Transfer the fish to a food processor and blend until smooth.
2. While the machine is running, add the egg whites, one at a time. When the mixture is velvety-textured, tip it into a bowl and refrigerate. Chill the rinsed-out bowl from the food processor too.
3. Scrape the chilled fish mixture back into the food processor's bowl, and add 250ml of the crème fraîche. Blend for a few seconds, until everything is combined.
4. Add the remaining crème fraîche, in 2 batches, and blend again,
5. Bring a deep-sided frying pan, filled with water to a simmer. Using 2 dessert spoons, shape the mixture into oval shapes, known as 'quenelles', and poach in the water for 5-7 minutes. You might need to do this in two batches. The quenelles will rise to the surface when cooked. Drain on absorbent paper and keep warm.
6. While the quenelles are cooking, melt the butter for the sauce in a small saucepan and soften the shallots for 5 minutes. Pour over the white wine and reduce by half.
7. Add the lemon zest and juice, followed by the chervil. Pour in the crème fraiche, reheat, season and serve with the quenelles.
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