Back

easy &quick

Fish Quenelles in White Wine Sauce with Beetroot Potatoes

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Enhances the natural taste of added ingredients
  • Acid stable and does not curdle

Minutes

15

Difficulty

easy

Fish Quenelles in White Wine Sauce with Beetroot Potatoes
Fish Quenelles in White Wine Sauce with Beetroot Potatoes

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

  1. For the fish quenelles: blend the QimiQ Classic, fish and Vermouth until smooth. Season with salt and pepper.

  2. 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.

  3. 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.

  4. 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.
  5. Serve the fish quenelles with the white wine sauce and the beetroot potatoes garnished with parsley.

Some doughy looking food

Fancy more recipes?

Subscribe to our newsletter with the latest recipes, techniques and much more.

Every new registration takes part in the competition for a QimiQ cookbook.