Bream quenelles from Teknikens Hus
Airy quenelles of minced bream, poached in fish stock. Recipe and inspiration from Magnus Allström, Gustav Hjalmarstål and Gunnar Björkbom Länström at Teknikens Hus in Luleå.
Method
- Blend the minced bream in a food processor until fine. Add the eggs, salt and pepper. Keep the machine running while adding the cream a little at a time.
- Chill the mixture for at least 30 minutes, preferably longer – it can be prepared the day before.
- Bring the fish stock to the boil and shape the quenelles into ovals with two tablespoons dipped in cold water. Poach for 6–8 minutes.
- Serve with Sandefjord sauce, trout roe, dill-crushed potatoes, fennel, chives and dill.
