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How to cook: WHITING QUENELLES IN SHELLFISH BROTH

Ingredients:

FOR THE QUENELLES

15g (1/2 oz) butter, melted
40g (11/4 oz) fresh breadcrumbs
100ml (31/2 fl oz) milk
225g (8oz) skinned whiting fillet,
roughly chopped
2 tsp lemon juice
1 egg
salt and freshly ground black pepper
freshly ground nutmeg, to taste
100ml (31/2 fl oz) double cream

FOR THE BROTH

50g (13/4 oz) butter
1 onion, chopped
1 celery stick, chopped
1 carrot, chopped
450g (1lb) raw whole prawns,
peeled and roughly chopped
3 tbsp brandy
100ml (31/2 fl oz) dry white wine
3 ripe tomatoes, approx. 225g (8oz),
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. 300g (10oz), diced
generous pinch of saffron
extra virgin olive oil, to garnish

Directions:

For the quenelles, mix with each other the melted butter, breadcrumbs, and milk to generate a coarse paste. Go over and chill for half an hour.

Place the whiting, lemon juice, and egg within a foods processor with some salt, pepper, and nutmeg to style, and whizz to type a sleek paste. With all the motor jogging, steadily add the cream. Place right into a bowl, sit this inside a greater bowl of iced drinking water, go over, and put aside to chill and firm up.

To make the broth, melt half the butter in a significant saucepan about large warmth. Include the onion, celery, and carrot and cook, stirring, for five minutes. Next, add the prawns and brandy and cook, stirring, for a further two minutes. Then include the wine, tomatoes, and very hot stock and deliver just to the boil. Reduce the warmth and simmer for thirty minutes.

Blend the broth, in batches, inside a hand-held blender or foods processor right up until smooth. Go through a great sieve into a huge bowl, making use of the back of the soup ladle to push out up to attainable. You need to end up getting about 1.7 litres (3 pints) of broth. Set aside.

Return the stockpot to medium high temperature. Add the remaining butter, leek, and potato and cook, stirring, for 3-4 minutes. Include the saffron and broth and carry simply to the boil. Minimize the heat therefore the combination is hardly simmering. Time to taste.

For each quenelle, scoop a generous spoonful from the fish combination onto a dessert spoon. Then, with a 2nd, equal-sized spoon, form the combination right into a rugby-ball shape, relocating it from 1 spoon towards the other. Reduce into your broth and repeat to make 4-6 quenelles. Poach for 5 minutes, turning halfway. Divide amongst 4-6 warmed bowls and spoon the broth all around. Drizzle with extra virgin olive oil to serve.

SERVES 4-6