15g (1/2 oz) butter, melted
40g (11/4 oz) fresh breadcrumbs
100ml (31/2 fl oz) milk
225g (8oz) skinned whiting fillet,
roughly chopped
2 tsp lemon juice
1 egg
salt and freshly ground black pepper
freshly ground nutmeg, to taste
100ml (31/2 fl oz) double cream
FOR THE BROTH
50g (13/4 oz) butter
1 onion, chopped
1 celery stick, chopped
1 carrot, chopped
450g (1lb) raw whole prawns,
peeled and roughly chopped
3 tbsp brandy
100ml (31/2 fl oz) dry white wine
3 ripe tomatoes, approx. 225g (8oz),
chopped
1.5 litres (23/4 pints) fish stock
1 large leek, halved lengthways
and sliced
1 large Maris Piper or King Edward
potato, approx. 300g (10oz), diced
generous pinch of saffron
extra virgin olive oil, to garnish
Directions:
For the quenelles, combine with each other the melted butter, breadcrumbs, and milk to generate a coarse paste. Cover and chill for half an hour.
Place the whiting, lemon juice, and egg within a foods processor with some salt, pepper, and nutmeg to style, and whizz to type a sleek paste. With all the motor working, steadily add the cream. Place right into a bowl, sit this inside a greater bowl of iced drinking water, cover, and put aside to chill and firm up.
To make the broth, melt half the butter in a significant saucepan above large warmth. Include the onion, celery, and carrot and cook, stirring, for five minutes. Next, add the prawns and brandy and cook, stirring, for an even more 2 minutes. Then include the wine, tomatoes, and very hot stock and deliver in order to the boil. Lessen the warmth and simmer for thirty minutes.
Blend the broth, in batches, inside a hand-held blender or meals processor right up until smooth. Go through a great sieve into a huge bowl, making use of the back of the soup ladle to push out up to attainable. You need to end up getting about 1.7 litres (3 pints) of broth. Set aside.
Return the stockpot to medium high temperature. Add the remaining butter, leek, and potato and cook, stirring, for 3-4 minutes. Include the saffron and broth and deliver simply to the boil. Minimize the high temperature so the combination is hardly simmering. Time to taste.
For every quenelle, scoop a generous spoonful from the fish combination onto a dessert spoon. Then, with a 2nd, equal-sized spoon, form the combination right into a rugby-ball shape, relocating it from 1 spoon towards the other. Reduced into your broth and repeat to make 4-6 quenelles. Poach for 5 minutes, turning halfway. Divide amongst 4-6 warmed bowls and spoon the broth all around. Drizzle with extra virgin olive oil to serve.
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