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Trout farce

This recipe can be used in various ways such as in a pâté or terrine, but can also be used to stick together other fish fillets or to poach lightly as shown in the photo.

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Allergens and dietary requirements

  • Fish
  • Egg
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

1
kg
trout fillet, skin removed
900
ml
whipping cream
100
g
egg white, pasteurised
salt and pepper

Scale recipe

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