Quenelles are like poached moasseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.
1/2 lb halibut fillet, skinned and well chilled
1 chilled egg white
2/3 cup heavy cream, well chilled
1 tablespoon lemon juice
salt and pepper
2 cups fish stock
chervil or parsley sprigs, to garnish
1 tablespoon butter
4 tablespoons chopped shallots
2/3 cup ﬁsh stock
2 generoas pinches saffron threads
1/2 cup dry white wine
1/2 cup heavy cream
 Roughly chop the fish and place in a blender or food processor. Purée until smooth, then slowly add ‘the egg white and cream while the machine is running. When the mixture is firm, stop the machine, add the lemon juice and season, then mix again. Chill until required for cooking.
 With two wet spoons, shape the mjxture into 12 ovals (quenelles). Poach the quenelles in the fish stock for 5-7 minutes, until just firm to the touch. Drain and keep warm. Reserve the fish stock for another recipe.
 Meanwhile to make the sauce, melt the butter and sauté the shallots until soft. Add the fish stock, saffron and white wine, then simmer gently for 5 minutes more. Add the cream and simmer gently for 5 minutes more. Strain.
 Pour the sauce onto 4 individual plates, arrange 3 quenelles on each.