Explain Whiting Quenelles In Shellfish Broth

How to cook: WHITING QUENELLES IN SHELLFISH BROTH

Ingredients:

FOR THE QUENELLES

15 g (1/2 oz) butter, melted

40 g (11/4 oz) fresh breadcrumbs

100 ml (31/2 fl oz) milk

225 g (8 oz) skinned whiting fillet, roughly chopped

2 tsp lemon juice

1 egg

salt and freshly ground black pepper

freshly ground nutmeg, to taste

100 ml (31/2 fl oz) double cream

FOR THE BROTH

50 g (13/4 oz) butter

1 onion, chopped

1 celery stick, chopped

1 carrot, chopped

450 g (1 lb) raw whole prawns, peeled and roughly chopped

3 tbsp brandy

100 ml (31/2 fl oz) dry white wine

3 ripe tomatoes, approx. 225 g (8 oz), chopped

1.5 litres (23/4 pints) fish stock

1 large leek, halved lengthways and sliced

1 large Maris Piper or King Edward

potato, approx. 300 g (10 oz), diced

generous pinch of saffron

extra virgin olive oil, to garnish

Directions:

For the quenelles, mix together the melted butter, breadcrumbs, and milk to make a coarse paste. Cover and chill for 30 minutes.

Put the whiting, lemon juice, and egg in a food processor with some salt, pepper, and nutmeg to taste, and whizz to form a smooth paste. With the motor running, gradually add the cream. Put into a bowl, sit this in a larger bowl of iced water, cover, and set aside to chill and firm up.