Whiting Quenelles à la Soubise

Ingredients

• whiting forcemeat with butter
• salted water
• Soubise

Instructions

1. Shape the whiting-and-butter forcemeat into quenelles with a spoon, or mould it in small barquette moulds, allowing on average 75 grammes of forcemeat per quenelle.
2. Poach them in salted water for 15 to 18 minutes.
3. Drain and dry them.
4. Arrange them in a crown on a round dish.
5. Pour a light Soubise into the middle.