Quenelles are an oval shaped, delicate fish mousse often served as a first course. Our version features an optical illusion - creamy goat cheese shaped like a fish quenelle. To make them, place goat cheese mixture in one oval spoon and use a second one to finish moulding the mixture.
- 1 cup goat cheese
- 3 tbsp whipping cream
- 2 tbsp chopped parsley
- 1 tbsp chopped fresh chervil or basil
- 1 tsp cracked white peppercorns
- 4 slices toasted French stick
- ¼ cup olive paste
- 8 cups mixed fall lettuce such as arugula, oakleaf, frisee, radicchio, romaine
- 3 tbsp white wine vinegar
- 1 tsp grainy mustard
- ½ cup olive oil
- Salt and freshly ground pepper
- Chervil sprigs
In a bowl combine goat cheese, whipping cream, parsley, chervil and peppercorns. Reserve.
Spread slices of French stick with olive paste. With two oval tablespoons mould goat cheese mixture into quenelle shape and place on each toast.
Place lettuces in bowl. Whisk together vinegar and mustard then slowly whisk in olive oil. Season with salt and pepper. Toss half of dressing with salad.
Place salad on 4 serving dishes. Place toasts with quenelles in centre. Sprinkle with chervil and drizzle remaining vinaigrette around plates.