Dishonored 2 is not short on things for you to read as you slink about the place. Just as unconscious guards get stuffed into bins and back alleys, Karnaca is stuffed with letters, notices, diaries and edicts to peruse when you aren't knifing an unsuspecting guard in the spleen. These random texts even, as I was surprised to discover during the game's third mission, contain the occasional recipe.
Stumbling across a recipe for hagfish quenelles, I found myself wondering if the instructions were actually viable or whether they were a bit of nonsense thrown together for some flavour text (no pun intended). My curiosity piqued, the only logical next step was to take the kitchen and try it out for myself. You can see how I got on in the video below.
Fancy cooking up a batch of hagfish quenelles for yourself? I've recreated the recipe below, adding some notes of my own in helpful italics. Bon appetit!
2 hagfish, skinned, boned, de-wormed - or a couple of small cod fillets
Flour - I used about 100g of plain flour, though I suspect I could have got away with using less
Krust Stock (or any briny fish stock)
Make a paste of the butter, flour and eggs. Add salt to taste. Mince and pound the hagfish small, and combine into the egg paste.
Bring the stock to a low boil. Add the egg and hagfish mixture to the stock by large spoonfuls, and simmer for 30 minutes. 30 minutes is definitely too long. Mine were in for maybe ten minutes because I wanted to be sure they'd cooked all the way through. Trust your instincts here, basically
Arrange the boiled quenelles in a deep baking dish. Top with generous amounts of cheese and butter, and add the wine to the bottom of the dish. Bake until the cheese melts and the quenelles are fragrant.
Serve at once with strong beer. Serves four.