Show off your chef skills with these fancy quenelles. Not sure how to make them? Our recipe will guide you through.
For the broth, melt the butter in a frying pan and fry the onion, carrot and celery for 10 minutes, or until softened. Add the tomatoes and cook for five minutes.
Place the prawns into a sandwich bag and bash them with a rolling pin. Add the prawns to the pan. Increase the heat, quickly pour over the brandy, allow to heat briefly and then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up and then die down. (Take care to protect your hands.)
As soon as the flames die, pour in the wine and stock. Stir well and add salt and freshly ground black pepper. Cover and simmer for one hour. Strain into a clean pan and add the saffron.
For the quenelles, mix the butter, breadcrumbs and milk in a bowl to form a paste. Put the whiting fillet into a food processor and mix briefly on pulse setting. Add the butter paste, nutmeg, lemon zest and egg and mix until just combined.
Spoon the mixture into a bowl set over iced water. Gradually stir in the cream, a little at a time, to form a smooth light purée that will hold its shape. Season well with salt and freshly ground white pepper. Cover and set aside in the fridge.
For the leek and potato, heat a dash of olive oil in a frying pan and fry the leeks for five minutes to soften. Add the potato to the pan and cook without colouring for five minutes. Spoon the mixture into the fish broth and bring to a simmer.
Using two teaspoons, shape 16 ‘quenelles’ (rugby ball shapes) from the whiting mixture. Push the leek and potato to one side of the pan and poach the quenelles in the broth for 4-5 minutes. (You may need to do this in batches.)
To serve, check the potatoes are tender and then ladle the broth into warmed bowls. Carefully float the quenelles on top and serve.
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