
Quenelles of Gurnard with Shrimp Sauce

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Gurnard flesh is described as firm and tender when cooked. The fish serves as an adequate replacement to rascasse, or scorpionfish, in bouillabaisse.
ingredients
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serves: 4
2 tablespoons (25 g) butter
2/3 cup (150 ml) milk
1 cup heaped (50 g) fresh white breadcrumbs
12 oz (350 g) gurnard (or sea robin fillets, skinned and boned)
1 pinch of freshly grated nutmeg
2 teaspoons lemon juice
1 egg
1/2 cup (120 ml) heavy cream
Salt and freshly ground white pepper
SHRIMP SAUCE:
1 quantity Shellfish Reduction (made with shrimp)
1/3 cup (85 ml) heavy cream
1 teaspoon Beurre Manié
1 egg yolk
Servings Per Recipe: 4
Amount per Serving
Calories: 427
- Total Fat: 26.7 g
- Saturated Fat: 14.7 g
- Trans Fat: 0.4 g
- Cholesterol: 228.7 mg
- Sodium: 994.7 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 0.4 g
- Sugars: 10.3 g
- Protein: 19.6 g
preparation

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