Tuna Quenelles & Sweetcorn Velouté

Quenelles are based on a fish mousse – the same mouse mixture as for fish terrines. However, a quenelle needs binding with either eggs yolks, béchamel – or choux pastry (as I have used).

1. Boil the corn until tender.
2. Make the choux pastry. Put the water and a pinch of salt and the butter in a pan on a medium heat and bring gently to the boil, when the butter has melted, add in the flour and beat vigorously on the heat with a wooden spoon until the mixture is smooth and comes away from the sides. Take off the heat and cool slightly. Beat the egg and add to the pastry. Beat again with the spoon until smooth. Weight the mixture and divide in half and set aside. NB: Only halve of the pastry will be used in the quenelles – but the remaining half is just enough for two medium eclairs.
3. Make the mousse. Blitz the tuna with the egg white in a food processor or mini chopper. Pass through a sieve. Then put the mixture into a bowl and using a hand beater, add the cream and beat on low speed until mixed and smooth. Mix in half the choux pastry with a spoon until well blended. Mix in a good grating of nutmeg and plenty of salt and ground white pepper. Put in the fridge for half an hour to chill.
4. Make the velouté. Chop the onion and celery and fry gently in olive oil on medium heat for 15 minutes – do not burn or brown. When the corn is cooked, cut the kernels from the cob. Put into a pan with the onion and celery. Add the wine and bring to the boil, reduce for a minute. Then add the stock and bring to a simmer. Cook for 20 minutes then take off the heat and cool slightly. Pour the cooked corn velouté into a blender and blend until very smooth. Pass through a sieve. Heat the smooth corn velouté into a pan with the turmeric, bring to a simmer, finish with crème frâiche, butter, and salt, and ground white pepper. take off the heat and keep warm.
5. Make the quenelles. Bring a large pan of water to a gentle simmer. Take the mousse from the fridge and form into quenelles using two spoons. Carefully drop the quenelles in the simmering water (cook in batches). Cook until firm to the touch or they have reached 70C about 10 minutes.
6. Arrange the quenelles in a dish and pour over hot veloute. Garnish with smoked paprika and parsley.