Salmon Quenelles in Saffron-Fennel Nage

1

Mise en place: cube salmon and freeze 10 min; slice fennel and shallot; zest and juice lemon; measure stock, wine, saffron. Chill food processor bowl and blade 10 min for a cold, silky mousse.

2

Blend chilled salmon, egg white, salt, white pepper and nutmeg in the processor on high 30-45 sec until a smooth, glossy paste forms, scraping once; it should hold a ribbon off a spoon.

3

With processor running, drizzle in 2 tbsp olive oil over 20 sec until pale pink and emulsified. Transfer to a bowl, cover, chill 10 min so the fat firms for shaping.

4

Warm a 10-inch straight-sided sauté pan over medium-low with 1.5 cups (360ml) fish stock plus 1 cup water to about 180°F, surface just trembling - this gentle nage poaches quenelles without breaking them.

5

Dip two soup spoons in warm water; scoop paste into one and pass between spoons 3-4 times to form smooth football-shaped quenelles. Slide each gently into the warm nage.

6

Poach at a bare simmer (180°F), uncovered, 6-8 min, turning once, until quenelles float, look opaque and firm, and register 145°F on an instant-read thermometer.

7

Lift quenelles with a slotted spoon onto a paper-towel-lined plate; tent loosely with foil to keep warm while you finish the sauce.

8

Add remaining 1/2 cup stock, fennel, shallot, wine and saffron to the same pan over medium heat; simmer 5-6 min until fennel is tender and liquid smells fragrant and golden.

9

Puree the sauce with an immersion blender until smooth, then return to the pan over low heat.

10

Off heat, whisk in remaining 1 tbsp olive oil and lemon juice until sauce turns silky and pale gold, coating the back of a spoon like a dairy-free beurre blanc.

11

Taste and adjust with salt, extra lemon juice, or a pinch more saffron until the sauce is bright, briny and delicately floral.

12

Pool warm sauce on plates, nestle quenelles on top, and scatter chives, reserved fennel fronds and lemon zest; serve immediately.