Haddock farce

This basic recipe for fish farce can be used in various ways such as in a pâté or terrine, but can also be used to stick together other fish fillets.

Haddock farce

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haddock fillet (skinned)






egg whites, pasteurised



salt and white pepper

Preparation method

  • Whisk the cream, stopping before peaks start to form.
  • Cut the haddock fillet into small pieces and mix with the egg white, salt, and pepper.
  • Place the haddock pieces in a food processor and blend until smooth.
  • Pass the resulting haddock paste through a fine-meshed sieve and chill on ice.
  • Using a spatula, mix the cream with the haddock paste.
  • You can now use the farce as an ingredient. (see serving suggestions)

Serving suggestions

  • As a filling for a haddock farce sandwich.
  • As a filling for haddock rolls.
  • As the basis for poached quenelles.

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