Fish Stuffing

10 PORTIONS

Ingredients

Fish as appropriate to recipe

(filleted and skinned)                                                 500 g

Eggs                                                                           2

Cream                                                                        300 ml

Cayenne pepper

Method

  1. Separate the whites of the eggs from the yolks.
  2. Mince the raw fish through a fine plate, add the whites of eggs and mix thoroughly. 
  3. Pass through a fine sieve. 
  4. Place into a china basin and stand this on a bed of ice. 
  5. Season the mixture and add the cream mixing vigorously with a wooden spoon. 
  6. The stuffing is now ready for use as required.

Notes:

  1. For a superior stuffing firm fish such as pike, hake, salmon or sole may be used.
  2. A prawn or shrimp forcemeat can be made by substituting 100 g or prawns or shrimp for 100 g of the base fish.  A small amount of colour may be added if required.

 

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