Ingredients

Ingredients For the broth

• 25g/1oz butter

• 1 onion, finely diced

• 1 carrot, finely diced

• 1 celery stick, finely diced

• 3 tomatoes, skinned, seeds removed, diced

• 450g/1lb raw prawns, shell on

• 50ml/2fl oz brandy

• 200ml/7fl oz dry white wine

• 600ml/1 pint fish stock

• 1 tsp salt

• freshly ground black pepper

• pinch saffron

For the quenelles

• 25g/1oz butter

• 50g/2oz white breadcrumbs

• 1 tbsp milk

• 225g/8oz whiting fillets, skinned and pin-boned

• good pinch freshly grated nutmeg

• ¼ tsp finely grated lemon zest

• 1 small free-range egg

• about 2 tbsp double cream

• salt and freshly ground white pepper

For the leek and potato

• dash olive oil

• 3-4 small leeks, trimmed, sliced finely

• 1 medium potato, preferably Désirée, peeled, finely diced

Description

Show Off Your Chef Skills With These Fancy Quenelles. Not Sure How To Make Them? Our Recipe Will Guide You Through.

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