Serves: 4 for Dinner or 8 Appetizers
Ingredients:
1 pound fresh Sole
4 Egg yolks
5 oz Sweet Butter at room temperature
2 cups heavy Crème
2 tsp Chef Josef’s Tarragon Citrus Blend, divided
2 Tbsp chopped shallots or onion
1 tsp Fish sauce
Instructions:
Place sole in food processor and process until it becomes a completely smooth purée.
Add the butter slowly to purée until all is absorbed.
Add 1 tsp of Chef Josef’s Tarragon Citrus blend.
Add egg yolks, one at a time.
Slowly add 1 cup of crème into food processor until all completely incorporated, creating a mousse.
Allow mousse to chill in refrigerator for a least 1 hour.
This step can be done the day before.
Bring 1 quart of water to a simmer. Add fish sauce. Reduce heat. Form golf ball size balls from the mousse (ice crème scooper works well) to create quenelles.
Place quenelles into fish broth and bring to a light simmer.
Simmer for 6 minutes or until quenelles are firm.
Melt the 1 oz butter in saucepan.
Glaze shallots until translucent.
Add crème and 1 tsp Chef Josef’s Tarragon Citrus Blend.
Simmer for 2 minutes.
Place Quenelles on plates for either a main course or appetizers.
Spoon crème sauce over quenelles and serve.