800 g of fish fillets
salt and pepper to taste
1 tablespoon of English mustard
1 soup spoon of finely chopped onion
3 egg whites
1 cup of fresh whipped cream or 1 can of heavy cream
800 g of fish fillets
salt and pepper to taste
1 tablespoon of English mustard
1 soup spoon of finely chopped onion
3 egg whites
1 cup of fresh whipped cream or 1 can of heavy cream
Cook the fish fillets in a pot with enough water to cover them
Remove the bones and process through a meat grinder
Add salt, pepper, English mustard, and onion, stirring well
Join the egg whites one at a time, mixing thoroughly
Add the heavy cream and mix carefully
Pour into a 1-liter refractory dish that has been well greased
Bake in a moderate oven (180°C) for 1 hour or until firm
Let cool for 5 minutes before serving
Serve warm or cold with melted butter, chopped parsley, and salt
Serves 4.
