Zander Quenelles with Horseradish Cream

Ed Baines purées freshwater fish with cream and poaches spoonfuls in a tasty stock for an elegant light meal or starter
By Ed Baines
Zander Quenelles with Horseradish Cream
  • Rating:
  • Serves: 2-3
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus chilling time
  • Effort: medium

Ingredients

For the court bouillon

  • 2 carrots, diced
  • 1 onion, diced
  • 1 bulb fennel, diced
  • 2 cloves garlic, coarsely chopped
  • 300 ml white wine
  • 3-4 chervil and stalks parsley
  • 3 white peppercorns, crushed

For the zander quenelles

  • 225 g fillets of zander, skinned and boned
  • 1 egg yolk
  • 50 ml double cream, whipped

For the sauce

  • 50 ml double cream
  • 1 tsp horseradish sauce
  • 1 lemon

To serve

  • 1 bunches watercress
  • 1 bunches chives, snipped
  • croutons puff pastry, to garnish

Method

1. For the court bouillon: put the vegetables in a large pan and cover with water. Bring to the boil and gently simmer for 5-10 minutes. Add the wine, parsley and chervil stalks and the crushed peppercorns. Simmer for a further 10 minutes and then leave to cool. Pass the bouillon through a fine sieve and return to a clean pan.

2. For the zander quenelles: put the zander fillets and a seasoning of salt and pepper in a food processor or blender and blend until smooth. Pass through a fine sieve into a bowl using a plastic spatula.

3. Fold in the egg yolk and the whipped cream; check the seasoning and chill in the fridge until firm.

4. Using 2 tablespoons, shape the mixture into oval shapes and lay them on greaseproof paper.

5. Heat the court bouillon until boiling. Reduce the heat to simmering and gently poach the quenelles for 3 minutes. Take out with a slotted spoon and drain on kitchen paper.

6. For the sauce: heat 4 tablespoons court bouillon in a pan. Add the horseradish, cream and lemon juice and cook gently until reduced to a sauce consistency.

7. To serve: toss the watercress with the chives. Put 3 quenelles on a plate with a handful of the watercress and drizzle with the sauce. Garnish with puff pastry croutons.

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