October 17, 2020 —
This may be pushing the boundaries on the tuna and sweetcorn theme, but the two flavours definitely standout. The smooth texture of both provides an impressive and delicious interpretation of a favourite combination.
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For the quenelles
250g fresh tuna
1 medium egg white
125ml double cream
Salt and white pepper
For the choux pastry
1.5 tbs butter
1 medium egg
For the Velouté
2 cobs of fresh corn
1 small onion
1 stick of celery
500ml chicken or vegetable stock
150ml white wine
80ml crème frâiche
1 tbs butter
1/8 tsp turmeric
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Quenelles are based on a fish mousse – the same mouse mixture as for fish terrines. However, a quenelle needs binding with either eggs yolks, béchamel – or choux pastry (as I have used).
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