Borealia’s recipe for Salt Cod Quenelles with Lobster Stock

Photo: Nick Merzetti

Quenelles (makes 10)

-225 mL milk
-3 T butter
-2 cup flour
-¾ cup salt cod, loosely packed (soaked overnight)
-¼ tsp ground pepper
-¼ tsp ground nutmeg
-1 ¼ ea egg whites
-5 ea whole eggs

To make the panade

-bring milk to a boil over medium heat.

-Add 1 T butter and the flour, stirring continuously.

-Continue to cook for 20 minutes, stirring until mixture is dry.

-Let cool for 2 hours in the fridge.

-Purée cod with spices in a food processor and pass it through a flat sieve.

-Return to food processor.

-Add the egg whites and then add the cooled panade.

-Add whole eggs, followed by remaining butter.

-Shape into football “quenelle” shapes using two spoons, or simply roll into oblong dumplings with your hands.

-Poach in lightly salted water for 15 mins and drain.

-Finish by broiling in sauce (see below) with lobster meat generously sprinkled on top.

For the lobster stock and sauce:

-Steam two lobsters for 5 minutes, and remove meat from shells. Tip: Use a rolling pin to remove meat easily from legs.

-Set lobster meat aside for later use. Break up the lobster shells and roast for 20 minutes at 350F.

To make the lobster sauce:

-750ml lobster stock (or water if stock not available)
-150ml cream
-100ml white wine
-½ cup mushrooms, sliced
-½ cup shallot, sliced
-2 ribs celery
-4 tsp tomato paste
-½ cup flour
-3 ½ T butter
-Pinch chili
-1 kaffir lime leaf
-1 T ginger, sliced
-2 T brandy
-roasted lobster shells

-Sweat the vegetables in butter until tender and fragrant.

-Add the tomato paste and cook for 1 minute.

-Add the ginger and kaffir lime.

-Add the flour to make a roux, and slowly whisk in the wine, cream and stock and bring to a simmer.

-Add the roasted lobster shells and simmer for another 30 minutes.

-Strain and season with salt and chili; finish with brandy.