Ingredients
For 8 portions
For the fish quenelles
500g
QimiQ Classic, unchilled
800g
Fish fillet
4tbsp
Dry vermouth
Salt and pepper
For the beetroot potatoes
1litre(s)
Beetroot juice
1litre(s)
Water
Salt
2kg
Potatoes, small
For the white wine sauce
250g
QimiQ Classic, chilled
300ml
Fish stock
300ml
Riesling white wine
Salt and pepper
Flat-leaf parsley, to garnish
Preparation
For the fish quenelles: blend the QimiQ Classic, fish and Vermouth until smooth. Season with salt and pepper.
Form small quenelles with the mixture using a dessert spoon. Place carefully into boiling water and allow to draw for 2 minutes. Remove with a draining ladle, pat dry with kitchen roll and keep warm.
For the beetroot potatoes: bring the beetroot juice, water and salt to the boil. Cook the potatoes in the beetroot juice, drain and keep warm.
- For the white wine sauce: bring the fish stock and wine to the boil and reduce. Season with salt and pepper. Finish with cold QimiQ Classic and blend until frothy.
Serve the fish quenelles with the white wine sauce and the beetroot potatoes garnished with parsley.
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