Pike-Perch Farce

Make the pike-perch fillet into puree or put it through a meat grinder. Season with salt, nutmeg and pepper. Add the egg whites, fold in the double cream and whisk again. Finally, add the whipped cream.

Farce e.g. for pike-perch in puff pastry: Roll out some puff pastry thinly. Spread 10 g of salmon fillet around it thickly with farce, wrap it in puff pastry, brush it with egg yolk and then cook it in the oven at 170° Celsius for about 20 minutes.

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