Fish farce

100 grams	fish trimmings
1	egg
3 grams	salt
50 grams	butter
1/4	lime
90 grams	cream

Transfer the fish trimmings into a blender. Also add the egg, the salt, the butter and the zest from a quarter of a lime. Now blend this till completely smooth. Be sure it stays cold to prevent the farce from splitting. Then add the cold cream and once it’s incorporated directly stop blending. After that transfer it on a sieve and press it through using a dough scraper or a ladle. This step isn’t totally necessary, but it really improves the texture!

Now fill you desired mold and steam it at 71 degrees Celsius for around 15 to 25 minutes. Click here to see how I use the fish farce.

Recipe used in brill & tom yum sauce dish