Quenelles of Trout in a Watercress Sauce

Quenelles

10 ounces brown trout

10 ounces smoked trout

3 egg whites

Mace, to taste

1¼ cups heavy cream

Salt and pepper. to taste

Sauce

⅔ cup dry white wine

5 tablespoons shallots

cup chicken stock

1¼ cups heavy cream

4 bunches watercress

Lemon juice, to taste

stick butter

For the quenelles: Put the fish into a food processor and blend until smooth. Add egg whites, mace, salt and pepper to mixture and puree. While the motor is still running, add heavy cream and only blend for 20 seconds, the mixture should not be too thin. Chill for 30 minutes.

For the sauce: Simmer shallots and white wine for 15 minutes. After most of the liquid has evaporated, add stock and heavy cream, let reduce by one-third until it coats the back of a spoon.

Blanch the watercress for 2 to 3 minutes in a separate pan. Drain and shock in ice water. Puree watercress and add to the cream mixture. While blending, add lemon juice and butter to finish. Strain.

To cook quenelles: Bring a medium pot of seasoned water to a boil. Assemble the quenelles by filling a large spoon with the mixture and shaping it into an oval ball with another spoon. Poach them in the boiling water 7-9 minutes. Remove with a slotted spoon and set on a cooling rack.

To serve: Place 3 quenelles on a warm plate. Add greens to the middle, however you prefer, and ladle a small amount of sauce on top or around the plate.

Serves four.

Chef Brent Fiedor, Rox City Grill at Hotel Baker, St. Charles