Carp Quenelles à la Rabelais

Ingredients

• Carp forcemeat with cream (farce de Carpe à la crème)
• Mushrooms and truffles
• Béchamel sauce (sauce Béchamel)
• Fish roe escalope (escalope de laitance)
• Duchess potato base (fond en pomme Duchesse)
• Small fried fish (petits goujons)
• Fried parsley (persil frit)
• Large mussels (grosses moules)
• 1 liter Wine sauce (Sauce Vin Blanc) made with Vouvray
• pinch Cayenne pepper

Instructions

1. Line decorated barquette molds with butter and fill them with carp forcemeat (farce de Carpe à la crème). In the center of each, place a salpicon (small dice) of mushrooms and truffles bound with Béchamel sauce finished with onion purée (soubisée) to one-third, reduced, and topped with a poached fish roe escalope (escalope de laitance). Cover with more forcemeat and poach for 20 minutes.
2. Drain and blot the quenelles dry. Arrange them in a turban (circular crown) on a Duchess potato base (fond en pomme Duchesse) that has been colored in the oven. In the center, mount a pyramid of small fried fish (petits goujons), topped with a bouquet of fried parsley. Surround with large mussels prepared à la Villeroy (coated in sauce and breadcrumbs).
3. For the sauce: Prepare a White Wine sauce (Sauce Vin Blanc) using Vouvray, infuse with mushroom peelings, add one-third Soubise (onion purée), thicken with 6 egg yolks, finish by mounting with 200 grams butter per liter of sauce, and season with a pinch of Cayenne pepper. Serve alongside.