| 225g cooked pike |
|
Pound, season, sieve. Put in bowl, surround with ice, refrigerate |
Form fish mixture into quenelles using 2 tablespoons, place in a large pan of boiling salted water. Cook 1-2 minutes or until they float. Drain well with a slotted spoon. |
Serve quenelles immediately with sorrel sauce |
| 1 egg white |
| salt and pepper |
| 135ml double cream |
|
Every 15 minutes beat in 2 tablespoons cream |
| 135ml double cream |
whip lightly |
|
Fold in. Keep refrigerated until needed. |
| 25g unsalted butter |
|
|
Melt butter, barely cook sorrel |
Puree, season generously, keep warm. |
| 150g sorrel |
remove stalks |
| 150ml fish stock |
|
Pour in, bring to boil, simmer 1-2 minutes |