Poached Quenelles from Great British Chefs 2 by Rick Stein

Ingredients

• 375 g/12 oz gurnard fillets, skinned and boned
• 1 egg, size 2
• ⅛ teaspoon grated nutmeg
• 1.2 litres/2 pints fish stock
• ½ teaspoon salt and ground white pepper
• 1 tablespoon lemon juice
• 1 tablespoon brandy
• 1 small onion, chopped
• 1 small lobster, preferably a hen with coral
• 75 g/3 oz butter
• 125 ml/4 fl oz double cream
• 2 teaspoons flour
• 50 ml/2 fl oz dry white wine
• 1 teaspoon tomato purée
• 1 egg yolk
• 25 ml/1 fl oz double cream
• 1 small carrot, chopped
• 25 g/1 oz butter
• 50 g/2 oz fresh white breadcrumbs
• 150 ml/¼ pint milk