Procedures:
In a large pestle and mortar, pound the pike with the egg white. Season
generously and then sieve into a medium sized glass bowl. Pack a larger
bowl with ice and then fit the smaller bowl inside it. Place this in the
fridge to keep cool.
Every fifteen minutes beat in 1 fluid once of the cream into the fish
mixture. Repeat this until half of the cream remains.
Lightly whip the remaining cream and fold into the fish and then check the
seasoning. Keep refrigerated until ready to use.
Melt the butter in a pan. Add the sorrel to the pan and allow to barely
cook, it should not lose its colour. Pour in the fish stock and bring to
the boil and allow to simmer for 1-2 minutes until the sorrel is just
cooked.
Bring a large pan of salted water to the boil. Puree to make a smooth
sauce, season generously and keep warm.
Form the fish mixture into quenelles using 2 tablespoons and place into the
boiling water. Cook for 1-2 minutes until they float. Drain well using a
slotted spoon.
Serve immediately with the sorrel sauce.
Converted by MC_Buster.
NOTES : Serves 4 as a starter or 2 as a main
Converted by MM_Buster v2.0l.
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