500 g raw firm fish
200 g frangipane panada
2 egg whites
300 ml cream
300 ml White Wine Fish Sauce
salt, pepper and nutmeg
200 g frangipane panada
2 egg whites
300 ml cream
300 ml White Wine Fish Sauce
salt, pepper and nutmeg
method
1. Mince the fish finely and pass through a sieve.
2. Add the warm panada, then gradually add the egg whites, working hard with a wooden spatule.
3. Allow the mixture to rest in a refrigerator or in a basin of ice and water, for 30 minutes.
4. Gradually add the cream, working it well with a spatule and add the seasonings.
5. Place into buttered dariole moulds and cook in a bain-marie in the oven at a temperature of 200°C for 20 minutes, or mould with tablespoons into a buttered tray, add fish stock and poach for 15 minutes until firm.
6. When cooked, allow to cool for a few moments, then turn out of the moulds or drain and place into a porcelain or earthenware dish and coat with the sauce. Serve on an underdish with a dish paper.
2. Add the warm panada, then gradually add the egg whites, working hard with a wooden spatule.
3. Allow the mixture to rest in a refrigerator or in a basin of ice and water, for 30 minutes.
4. Gradually add the cream, working it well with a spatule and add the seasonings.
5. Place into buttered dariole moulds and cook in a bain-marie in the oven at a temperature of 200°C for 20 minutes, or mould with tablespoons into a buttered tray, add fish stock and poach for 15 minutes until firm.
6. When cooked, allow to cool for a few moments, then turn out of the moulds or drain and place into a porcelain or earthenware dish and coat with the sauce. Serve on an underdish with a dish paper.
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