Fish Quenelles in White Wine Sauce with Beetroot Potatoes

Main Dishes
  • Print
Recipe Image
Ingredients for 8 portions
  • For the fish quenelles
  • 500 g QimiQ Classic, unchilled
  • 800 g Fish fillet
  • 4 tbsp Dry vermouth
  • Salt and pepper
  • For the beetroot potatoes
  • 1 litre(s) Beetroot juice
  • 1 litre(s) Water
  • Salt
  • 2 kg Potatoes, small
  • For the white wine sauce
  • 250 g QimiQ Classic, chilled
  • 300 ml Fish stock
  • 300 ml Riesling white wine
  • Salt and pepper
  • Flat-leaf parsley, to garnish
Method
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.