Serve these Quenelles de Truite (kch-ncll d’trweet) as a garnish for a classic fish dish, such as Dame de Saumon a VAncienne or Filets de Sole Cecilia. If preferred, salmon or halibut may be substituted for the trout.
1 oz. butter
2 oz. flour
2 fl. oz. double cream
6 oz. trout, filleted and minced
1 egg, lightly beaten
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon cayenne pepper
In a small saucepan, melt
1 tablespoon of the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the cream, stirring constantly.
Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the mixture forms a thick paste.
Remove the pan from the heat and stir-in the minced trout, egg, salt, pepper and cayenne. Beat the mixture well until the ingredients are thoroughly combined. Spoon the fish mixture into a medium-sized mixing bowl, cover and chill it in the refrigerator for 30 minutes.
With the remaining butter, grease a large saucepan. Fill the pan one-half full with hot water. Place the saucepan over low heat and bring the water almost to boiling point.
Remove the bowl from the refrigerator. Dip a teaspoon in cold water and scoop out some of the fish mixture. Using another teaspoon dipped in cold water, scoop out more fish mixture and place this on top. Press the two halves together to seal them. Drop the shapes into the hot water, as they are prepared. Cook 8 or 10 quenelles at a time, depending on the size of the pan. Cook the quenelles for 10 to 15 minutes or until they are puffed up and just firm to the touch. Using a slotted spoon, remove the quenelles and place them on a plate to drain. Keep warm. Cook the remaining quenelles in the same way.
The quenelles are now ready to serve.