Slurped Sole Quenelles
I use cayenne pepper because it heightens the taste buds.
1 pound sole
2 egg whites
1 teaspoon kosher salt
pinch cayenne pepper
2 cups heavy whipping cream
2 tablespoons unsalted butter
1 quart water, seasoned with old bay seasoning
In the bowl of a food processor fitted with a blade, puree the fish dropping one piece at a time while the machine is running.
Once all the fish is pureed, add the egg whites one at a time, then the salt and pepper, then the cream in a slow steady stream.
In a large saute pan melt the butter, with two soup spoons mold the quenelles to resemble the size and shape of quail eggs.
Arrange them in the pan, slowly pour boiling seasoned water (court bouillon) along side of the quenelles, poach them for 10 minutes until they float.
Remove them with a slotted spoon to a towel.
Place quenelles in a soup bowl and pair soup with them or place them on a small plate as an appetizer and sauce them with a bernaise sauce.