"From Sandi's Recipe File"

Food Processor Fish Quenelles with Lemon Sauce
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    1 pound monkfish or other white fish fillets

  1/2 pound bay shrimp

  1 tablespoon finely minced fresh chives

  Pinch grated nutmeg

  Salt, to taste

  Freshly ground white pepper, to taste

  1/3 cup evaporated skimmed milk

  2 tablespoons fine bread crumbs

  3 egg whites

  1 quart water

  1/2 teaspoon vinegar

  Lemon Sauce:

  1 tablespoon vegetable oil

  1 tablespoon arrowroot

  1 cup chicken or fish broth

  2 egg yolks

  2 tablespoons lemon juice

  2 tablespoons chopped fresh parsley

  

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