Fish morbidelle
Instructions
Move the fish to the meat grinder, and then through a sieve, collecting the puree in a bowl, combine the egg whites and mix with a wooden spoon, keeping the Bowl on a bowl containing ice.
Add, little by little, the cream and season with salt and pepper.
Put the mixture into a croissant or greaseproof paper in a pocket of fabric with smooth bore nozzle and get it down to a dish, buttered, previously in the form of balls.
Boil the morbidelle in boiling water and drain a few minutes later.
Ingredients and dosing for 4 persons
- 400 g of fish
- 2 egg whites
- 1 walnut butter
- 20 cl of cream
- Salt
- White pepper