Servings 2 People
- 12 oz pkg Coleson's Catch Mahi-Mahi no skin, cut into strips
- 1 Egg
- 1/4 c Heavy Cream
- 1 Tbsp Shallot chopped
- Salt and Pepper
- Plain white breadcrumbs approx. 1 cup
- Broth for light version:
- 3 c Chicken Broth
- 2 Tbsp Shallots chopped
- 1/2 c Carrots diced
- 1/2 c Celery diced
- In a food processor, puree the Mahi-Mahi, add the egg, cream, shallot and seasoning; blend until smooth. Add the breadcrumbs.
- The mixture should no longer be sticky-gooey but more like a paste. Add more breadcrumbs if needed.
- In playing with it, you can recognize the right texture for a fluffy quenelle-not too stiff but doesn't fall apart. Chill mixture.
- Light version:
- Bring the broth and vegetables to a boil and simmer for 5 minutes.
- Using 2 hot spoons, form the quenelles into egg form and drop into the liquid when all are formed cover the pot and simmer.
- Depending on the size of the quenelles, it will take 5 or so minutes. What you now have is a light broth soup.
- If you want it a bit richer, drain most of the broth and add heavy cream and bring to a boil (not with the quenelles in it, set them aside). Now it is more of a fish dish with a light cream sauce.
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