When filleting and parrying whole fish, there are always pieces that can no longer be prepared as a whole.
Instead of throwing away these raw materials, they are used for farces, i.e. creamy preparations that are solid after cooking.
The basic recipe for fish farce :
- 3 parts fish meat in cubes, ice cold
- 2 parts whipped cream, ice cold
- 1.4% of the total mass (14g/kg) salt
- White pepper
- To taste: aniseed liquor such as Pernod (5cl/kg)
All ingredients are processed in a food processor to a fine farce. If necessary, i.e. if there are still small pieces of bones (such as with pike), the farce is passed through a sieve again.
The farce can now be cut into dumplings and then poached. Or you can put them in a terrine dish and cook them in a water bath at 75°C (oven temperature 130°C) until the mixture has set.