Quenelle of prawn

The Puy de Dôme region is well-known for an abundance of pike. Locals use this fish to make a popular type of poached dumpling called a 'quenelle'. Guillaume's version uses prawns for a more easily accessible Australian seafood alternative.

Credit: Mark Roper

• serves

  4

• prep

  15 minutes

• cook

  50 minutes

• difficulty

  Ace

Ingredients

• 1 kg green prawns
• ½ tsp fine salt
• 5 egg whites
• 160 ml thin cream, chilled
• Espelette pepper, to taste
• 1 lemon, finely zested
• 2 litres fish stock

For the sauce

• Olive oil, for drizzling
• Reserved prawn heads and shells
• 3 eschallots, quartered
• 2 carrots, cut into 2 cm chunks
• 1 celery stick, cut into 2 cm chunks
• 1 leek, cut into 2 cm chunks
• 1 garlic bulb, halved
• 4 thyme sprigs
• 1 bay leaf
• 80 g tomato paste
• 120 ml cognac
• 1 litre fish stock
• 200 g crème fraîche
• Lemon juice, to taste
• Roughly chopped tarragon, to taste

Standing time: 10 minutes

Instructions

1. Peel and devein the prawns, reserving the heads and shells for the sauce. Place the raw prawn meat (around 500 g) into the bowl of a food processor and blitz until it forms a smooth paste, scraping down the sides of the bowl occasionally.
   
2. Add the salt and blitz again. With the motor running, slowly pour in the egg whites, followed by the chilled cream, processing until the mixture is just combined. Season with the espelette pepper and lemon zest, then cover and refrigerate for 30 minutes before using.
   
3. Meanwhile, make the sauce. Heat a generous drizzle of olive oil in a large saucepan over high heat. Add the reserved prawn heads and shells and cook, stirring for 4 minutes, or until the shells turn red. Add the eschallots, carrots, celery, leek, garlic, thyme and bay leaf and cook, stirring for a few minutes, or until softened. Add the tomato paste and cook for a further 3 minutes.
   
4. Deglaze the pan with the cognac, using a wooden spoon to scrape up the browned bits from the base of the pan. Pour in the fish stock and bring the mixture to a boil, then reduce to a simmer. Cook for 30 minutes, skimming occasionally, then remove from the heat and allow to stand for 10 minutes (to allow the flavours to infuse). Strain the mixture, pressing the solids to extract as much liquid as possible, then set the nantua sauce aside.
   
5. To cook the quenelles, bring 2 litres of fish stock to the boil in a large saucepan, then reduce to a simmer. Use two spoons to shape the chilled prawn mousse into quenelles, then drop them gently into the simmering fish stock. Poach for 6 minutes, turning every two minutes to cook evenly, until the quenelles are cooked through. Use a slotted spoon to remove from the stock and keep warm. Repeat until all quenelles are poached.
   
6. While the quenelles poach, return the nantua sauce to the boil and reduce slightly. Whisk in the crème fraîche, then remove from the heat. Season to taste with lemon juice and tarragon.
   
7. Divide the quenelles between serving bowls and spoon over the nantua sauce and serve.

Watch how to make this recipe on Episode 10 of Plat du Tour Season 6, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.