Fish mousse – Mousse de poisson
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Contents
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ingredients
300 g fish meat 1 pk egg white 1/2 litre whipping cream to taste ground black pepper, salt
step
Bake and bone the fish. Grind finely in a grinder. Add the egg white, season with salt and pepper and press through. Put everything in a taller container and set on crushed ice. Progressively add the cream and whisk slowly until the foam thickens. Cool.
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