1 pound white fish (such as cod, pike, sole, haddock, or halibut) cut oil strips and chilled
2 large egg whites
5 tablespoons heavy cream
1½- 2 teaspoons Cook’s Line seasoning (or season with kosher salt and white pepper)
2 teaspoons fresh nutmeg
1 tablespoon minced Italian parsley
2 quarts seafood stock (or may use salted water,,, but seriously… seafood stock)
extra virgin olive oil
1 cup diced onion
3 large garlic cloves, smashed and chopped
28 ounce can, diced tomatoes with the juice
12 ounces artichoke hearts quartered
3.5 ounce jar capers, drained
1-2 teaspoon red pepper flakes, depending how much spicy you like
8 large basil leaves stacked, rolled, and cut into ribbons (Chiffonade)
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
- Before preparing the fish fillets, place the bowl and blade attachment of your food processor in the freezer to chill. To really get the fish pâte to work everything should be cold; Including the equipment.
- cut the fish into strips or 1 inch cubes. Remove the processor bowl and blade from the fridge and attach it to the base of the food processor. Begin to puree the raw fish. Add the seasonings including nutmeg. While running add the egg whites one at a time. Heavy cream in next then the parsley. Give it a nice whip in the processor, and spoon out into a clean bowl. Cover and place in the fridge to chill for 30 minutes.
- Begin heating the seafood stock in a large tall sided pan. We will also use this pan in the oven with the finished quenelles and sauce, so be sure it is oven proof and non-reactionary when it comes to acidic sauces. Bring the stock to a boil then down to a low simmer. Remove the fish pâte from the fridge and grab two same sized spoon. Scoop a full spoon of the mixture in one spin, and with the other spoon invert the bowl of the spoon to scoop out the fish in the first spoon. Its; basically a back and forth from spoon to spoon making a rounded football shaped dumpling. Check out YouTube if you need more clarification on how to make a quenelle.
- Gently drop each quenelle into the barely simmering stock; almost a poaching liquid. Complete all as smoothly and quickly as you can. You don't want some quenelles over cooked by the time all have been formed and dropped. Poach approximately 15 minutes, giving the quenelles a gentle turn in between time. Remove the quenelles with a slotted spoon to a dish and cover. Drain off the cooking stock reserving about 1 cup for the sauce. Return the pan to the stove. Preheat the oven to 350 degrees.
- To make the sauce, begin heating a good lug or two of the olive oil in the pan. When shimmering, add the red pepper flakes to cook and spice up the olive oil. Mix the pepper around n the oil and then add the onion and garlic. Sweat gently until fragrant and tender. Add the full can of diced tomato, cover and simmer 15 minutes. If you notice the liquid in the pan has decreases, add the cooking stock from the quenelles. Next add the artichoke and capers. Cook covered another 15 minutes. Taste for any added salt and pepper. With the canned tomatoes reduced, the addition of capers, and artichokes, you’ll notice I did not include any additional salt for the sauce. You taste, and leave as is or add more to taste. No one like salty fish balls, you know.
- Arrange the quenelles in the pan, snuggling into the sauce. Add more cooking broth if needed. Place the pan in the oven for approximately 15 minutes to bake. Remove from the oven and either plate the quenelles with the sauce first then the dumplings on top, or bring out the whole beautiful pan to the table and serve family style. Garnish with the chiffonade of basil and shredded parmesan if desired.