- Serves: 2-3
- Cook Time: 30 minutes
- Prep Time: 25 minutes plus chilling time
- Effort: medium
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
- 1 bunches watercress
- 1 bunches chives, snipped
- croutons puff pastry, to garnish
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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