Category
6 Fuller Bodied Dry White Wines
as
presented for the Second Phase Judging of the 2007 Sydney
International Wine Competition.
Recipe
by SIWC Chef Jacqueline Mason.
(For
8 Diners)
Click photo to enlarge
INGREDIENTS
1kg
schnapper fillets; boned out & skin off
3 egg whites
450ml
thick cream
salt & pepper
SAUCE
2
blue swimmer crabs, uncooked, chopped.
6
spring onions, chopped.
1 piece of ginger, 5-7 cms long, skin on
chopped
6 garlic cloves, shell on, chopped
400g unsalted
butter
1 tbsp tomato paste
1 bottle of dry white wine
Finely
chopped chives, for decoration
METHOD
Dice
the schnapper fillets and blend through sharp metal blade food
processor.
Add
egg whites, salt & pepper and blend. Remove this schnapper
mousseline.
Work
schnapper mousseline through medium mesh sieve into s/steel basin.
Work
in cream, make it light but not sloppy, and then refrigerate for at
least a couple of hours.
With
2 dessert spoons, shape the schnapper mousseline into hen-egg shaped
- quenelles.
Poach
quenelles in a large pan of simmering water for a few minutes -
poaching time depends on size) - they must be just cooked -
not too firm, still a little soft.
Remove
quenelles from water with a slotted kitchen spoon and drain onto
paper towels on rack in a bake-dish. Keep warm on lowest heat in
oven, door half open.
THE
SAUCE
Gently
sauté the spring onions, garlic, ginger and crab pieces in
150g unsalted butter in large frypan until crab shells become pink.
Add
the wine and the tomato paste, simmer until the liquid is reduced to
about 1˝ cups.
Strain
liquid through a fine sieve into a s/steel basin.
Keep
basin warm over a saucepan of low simmer water then beat in 250g of
cubed, chilled unsalted butter till sauce is nice and creamy. Adjust
seasoning. A little lemon juice will probably be needed.
TO
SERVE
Place
2 (or 3) quenelles in centre of warm plates.
Spoon
sauce over the quenelles. Sprinkle quenelles with finely snipped
chives and serve.
Enjoy
with a Fuller Bodied Dry White Table Wine
