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Zander quenelles with horseradish cream

Ed Baines from Great Food Live
Ed Baines purées freshwater fish with cream and poaches spoonfuls in a tasty stock for an elegant light meal or starter

Zander quenelles with horseradish cream

Method

1. For the court bouillon: put the vegetables in a large pan and cover with water. Bring to the boil and gently simmer for 5-10 minutes. Add the wine, parsley and chervil stalks and the crushed peppercorns. Simmer for a further 10 minutes and then leave to cool. Pass the bouillon through a fine sieve and return to a clean pan.

2. For the zander quenelles: put the zander fillets and a seasoning of salt and pepper in a food processor or blender and blend until smooth. Pass through a fine sieve into a bowl using a plastic spatula.

3. Fold in the egg yolk and the whipped cream; check the seasoning and chill in the fridge until firm.

4. Using 2 tablespoons, shape the mixture into oval shapes and lay them on greaseproof paper.

5. Heat the court bouillon until boiling. Reduce the heat to simmering and gently poach the quenelles for 3 minutes. Take out with a slotted spoon and drain on kitchen paper.

6. For the sauce: heat 4 tablespoons court bouillon in a pan. Add the horseradish, cream and lemon juice and cook gently until reduced to a sauce consistency.

7. To serve: toss the watercress with the chives. Put 3 quenelles on a plate with a handful of the watercress and drizzle with the sauce. Garnish with puff pastry croutons.

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Serves: 2-3

Prep: 25 min, plus chilling time
Cook: 30 min

Ingredients

For the court bouillon

2 Carrots, diced
1 onion, diced
1 fennel bulb, diced
2 garlic cloves, coarsely chopped
300ml White wine
3-4 chervil and parsley stalks
3 White peppercorns, crushed