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225g cooked pike |
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Pound, season, sieve. Put in bowl, surround with ice, refrigerate |
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Form fish mixture into quenelles using 2 tablespoons, place in a large pan of boiling salted water. Cook 1-2 minutes or until they float. Drain well with a slotted spoon. |
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Serve quenelles immediately with sorrel sauce |
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1 egg white |
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salt and pepper |
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135ml double cream |
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Every 15 minutes beat in 2 tablespoons cream |
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135ml double cream |
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whip lightly |
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Fold in. Keep refrigerated until needed. |
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25g unsalted butter |
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Melt butter, barely cook sorrel |
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Puree, season generously, keep warm. |
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150g sorrel |
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remove stalks |
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150ml fish stock |
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Pour in, bring to boil, simmer 1-2 minutes |
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