Four tender French-style poached cod mousseline dumplings with a smooth mushroom sauce, all served as one modest meal without rice.
100 gWhite fish
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15 gEgg Whites
55 gCream
1 tspButter
70 gMushrooms
10 gShallots
1 gGarlic
3.5 tbspChicken Broth
4.25 cupsWater
0.5 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Keep the fish, white and cream cold. In a small food processor, blend all the fish with a little salt to a fine paste. Add all the egg white and butter and blend briefly. Add 40 g cream and a little pepper, then pulse only until smooth; stop before the mixture warms. Cover and refrigerate for 15 minutes.
Meanwhile, heat all the oil in a small saucepan. Cook all the mushrooms and garlic for 5-7 minutes until lightly golden. Add all the shallot and cook for 2 minutes. Add all the broth and the remaining 15 g cream, simmer for 3 minutes, then blend all of it into a smooth sauce. Season with salt and pepper to taste and keep warm.
Bring all the water to a bare simmer in a wide saucepan. Dip two tablespoons in the water and use them to shape all the chilled fish mixture into four equal oval dumplings. Slide them into the water and poach gently for 8-10 minutes, turning halfway, until firm throughout and the centers reach 74 °C. Keep the water below a rolling boil so the dumplings stay intact.
Lift and drain all four quenelles, discarding the poaching water. Spread all the warm mushroom sauce in one shallow bowl and place all four dumplings on top. Serve the entire bowl as one portion; rice, bread, cheese and herb garnish are not included.