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Quenelles with Morney Sauce
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QUENELLES:
24 oz. boneless salmon or trout fillet
2 egg whites, beaten
grated nutmeg, salt and ground white pepper to taste
2 tbsps. cognac and a drop of tobasco sauce
3 cups whipped cream
FOR THE SAUCE:
6 tbsps. butter
4�� tbsps. all purpose flour
3 cups milk heated to hot
nutmeg, paprika, salt and pepper to taste
�� cup grated Gruyere cheese
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Process the fish in a processor until smooth. Place in a bowl that rests in a bowl of ice. Gently work in the egg whites and add the nutmeg, salt, white pepper, cognac and tobasco. Slowly add the whipped cream and fold in.
To form the quenelles, have ready 2 moderately large spoons of equal size, a small bowl of hot water and a well buttered baking pan. Leave one spoon in the hot water and with other scoop out just enough mixture to fill the spoon. Take the second spoon from the hot water and invert it over the first to shape the quenelle. Do not press the spoons together; merely, shape the quenelles. Place them in the buttered pan. To make sauce: melt the butter in a saucepan. Blend in the flour to make a roux. Pout in the hot milk at once whisk well. Add cheese, nutmeg, salt and pepper. Bring to a simmer, cook for 5 mins. Stir often, until the mixture is smooth. Pour the sauce of the quenelles and bake in 375*F oven for about 10-12 mins, until the sauce is brown and the quenelles have risen a little. Serve at once.
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