Crostini sliced bread with haddock salad and parsley

Haddock & lemon quenelles

Recipe Type Food
Servings 6
Preparation Time Under 30 min

This is a liberal interpretation of Pan Bagnat, a dish popular in Nice (France). In Nice, the sandwiches would most often be filled with the ingredients used to make a Niçoise Salad.

Ingredients Directions

Ingredients

3/4 lb haddock, roughly chopped

1 egg

3/4 cup heavy cream

1 lime, zest (zest only)

1/4 cup cilantro, minced

Pinch salt and pepper

1/2 baguette, sliced, toasted

Directions

Place haddock, egg, cream, lime zest and cilantro in a food processor. Purée the haddock until it is smooth.

Season the haddock with salt and pepper and then mix.

Form the haddock purée into quenelles.

Drop quenelles in bunches of 4 to 6 into salted boiling water for 3 to 4 minutes.

Remove from water and place on paper towels to drain. Repeat until all are cooked.

Serve on toast points.