250g boneless, skinless salmon fillet, cut into strips
salt and pepper to taste
2 tablespoons single cream
1L fish stock
For the sauce
1 tablespoon butter
1 shallot, minced
1 glass white wine
cornflour, to thicken sauce
25g blue cheese, crumbled
Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 200 C / Gas 6.
For the quenelles:
In a small saucepan heat the 100ml water, salt and butter. As soon as the butter is melted, remove from the heat and stir in the flour with a wooden spoon. Return to the heat and cook for a few minutes, stirring constantly, until the pastry comes together.
Remove from the heat, let it cool some and then vigorously stir in the egg and egg white with a whisk, until mixture is smooth. Set aside and let cool completely.
Place salmon, salt, pepper and single cream in a food processor, cover and process until smooth. Add the fish mixture to the pastry and mix well.
Bring the fish stock to the boil. Turn down the heat, until the stock comes to a light simmer. Dip two dessertspoons into cold water and form the salmon mixture into oblong dumplings. Place them directly into the stock and poach for about 15 minutes.
For the sauce:
Meanwhile melt the butter in a small saucepan and cook and stir shallot until soft. Ladle in some hot fish stock and pour in the white wine. Boil for a few minutes, until the sauce reduces slightly. Whisk in the cornflour and simmer, until sauce is thickened.
Set a cooling rack on top of a baking tray. Remove the quenelles from the stock with a slotted spoon and place on top of the rack.
Ladle some of the sauce into a casserole dish and lay quenelles on top.
Pour over the remaining sauce and sprinkle with cheese.
Bake for about 10 minutes in the preheated oven until cheese is melted.