Ingredients
- 400 g (13 oz) salmon cutlets
- 1 litre (32 fl oz) fish stock
- 1/2 cup (125 ml/4 fl oz) dry white wine
- 2 teaspoons lemon juice 1 small carrot, finely chopped
- 2 spring onions, sliced
- 2 sprigs fresh dill
- 2 sprigs fresh parsley
- 3 black peppercorns
- 1 egg white, well chilled
- 1/2 cup (125 ml/4 fl oz) cream, well chilled
- 2 tablespoons fresh chervil leaves
Method
1. Remove the skin and bones from the salmon and set aside. For the quenelles, weigh 150 g (5 oz) of the fish, chop roughly, cover and chill well. For the soup, in a large pan, combine the skin and bones with the remaining salmon, fish stock, wine, lemon juice, carrot, spring onion, dill, parsley and peppercorns. Slowly bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Strain and discard the vegetables. (You won't be using the cooked salmon for this recipe, but you can use it as a sandwich filling. When cool, flake the salmon and mix with a little mayonnaise.)
2. Pour the soup into a clean pan, bring to the boil, then reduce the heat to just simmering. Season, to taste.
3. To make the quenelles, process the reserved salmon in a food processor until finely chopped. Gradually add the egg white and process until very smooth. Transfer to a chilled bowl and season well with salt and ground white pepper. Whip the cream and quickly fold into the salmon. Shape quenelles using 2 teaspoons dipped in cold water. Add to the soup in two batches and poach for 2 minutes, or until cooked. Transfer the quenelles to warm soup bowls.
4. Heat the soup to almost boiling and carefully ladle over the quenelles. Sprinkle with chervil leaves and serve.
