quenquelle st jaques, are one of my 'signiture dishes'...

they are pureed shimp and white fish ( sole, scrod, or something similar) spiced (nutmeg, black pepper) seasoned (salt, lemon parsley) with a bit of cream and plain white bread crumbs) they are shaped with two wet spoons into little scallops, and poached, and served (plain or with simple sauce) everyone think they are so fancy, but with a food processer, you can whip them up in minutes!

the same 'batter' makes a great fish mousse filling for fillets, too.

before food processers, it used to take a good hour to puree the fish, and beat it into a fluffy mixture, and they used to be one of those fancy dishes at fine restaurants.



my other obsession