Fish quenelles (dumplings) with lobster sauce

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Leigh's note:I over blended the fish mixture so the dumplings didn't hold together well, but this was super tasty. We used a lobster tail for the sauce. Yum yum. 

Here is a link so you can see what they are supposed to look like:
http://www.ricardocuisine.com/recipes/3932-fish-quenelles-with-lobster-sauce

Dumplings (Quenelles)

Lobster Sauce 



PREPARATION

Dumplings (Quenelles)

  1. In a food processor, process the fish into a very smooth purée. Add the cream, egg, and nutmeg and process until smooth, scraping the bowl a couple of times. Season with salt and pepper. With two tablespoons, shape the fish dumplings with about 45 ml (3 tablespoons) of the mixture for each and drop them in a pan of salted simmering water. Cook, six at a time, for 3 to 4 minutes. Drain and keep warm on a plate. 


Lobster Sauce

  1. In a saucepan, brown the shallot with the lobster carcass in the oil. Deglaze with the wine. Add the butter and sprinkle with the flour. Cook for 1 minute, stirring constantly. Add the milk and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Strain. Season with salt and pepper.
  2. Divide the sauce among four shallow plates and top with the dumplings. Garnish with chervil.
  3. For a traditional presentation, pour the sauce over the dumplings in a serving dish and brown in the oven under the broiler. 



NOTE

Traditionally, the dumplings were made with pike. To simplify the recipe, we opted for the haddock. For a finer texture or if you use a fish with a lot more bones, such as pike, strain the fish mixture through a sieve.

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