Fish Quenelles in Lobster Cream Sauce | TASTE

Name: Fish Quenelles in Lobster Cream Sauce | TASTE
Ingredients: 1 lb pike, sole, or a similar nonflaky white fish; ½ tsp fine sea salt; ¼ tsp ground nutmeg; 2 c cream; 2 egg whites, lightly beaten; Sauce Américane, for serving; 1½ lb lobster or crayfish shells; reserve the meat to serve with the finished dish, or for a next-day lobster roll; 2 tbsp olive oil; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 white onion, roughly chopped; 1 tbsp tomato paste; 2 c white wine; 2 c fish stock; 1 c cream

tastecooking.com

The quenelles—light and fluffy like a soufflé—are placed in a pool of luscious sauce Américaine, bringing richness from both the cream and lobster.

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Ingredients

1 lb pike, sole, or a similar nonflaky white fish
½ tsp fine sea salt
¼ tsp ground nutmeg
2 c cream
2 egg whites, lightly beaten
Sauce Américane, for serving
1½ lb lobster or crayfish shells; reserve the meat to serve with the finished dish, or for a next-day lobster roll
2 tbsp olive oil
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 white onion, roughly chopped
1 tbsp tomato paste
2 c white wine
2 c fish stock
1 c cream