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200 g fish - minced or tamise’
1 yolk
25 g butter ramolli
-
1 white
s&p, nutmeg
2-4 Tbsp cream fraiche
=Slowly combine 1., put over ice, add whites. Chill 30mns, add cream 1x1. For farce or quenelles
1 yolk
25 g butter ramolli
-
1 white
s&p, nutmeg
2-4 Tbsp cream fraiche
=Slowly combine 1., put over ice, add whites. Chill 30mns, add cream 1x1. For farce or quenelles
