- 1 ¼ lb boned fish fillets
- 5 oz white bread
- 1 cup white wine
- 3 ½ oz onion
- 1 sprig rosemary
- 1 sprig thyme
- 1 clove of garlic
- 2 egg whites
Roughly chop the fish meat. Even if you are using fillets, be sure that there are no bones remaining.
To a sautepan, add the white wine, sliced onion, rosemary, a couple thyme leaves, and peeled garlic cloves. Place on the heat and cook until reduced by half. Filter and let cool.
In the meantime, place the jar of the blender you plan to use to chop the fish in the freezer for at least 30 minutes.
Pour chilled cream on roughly cubed white bread.
Squeeze the cream soaked bread, then place it in the chilled blender jar with the fish. Blend until you have a smooth, uniform mixture.
Mix the fish mixture together with the wine reduction and two egg whites. Adjust the consistency: it should be soft and uniform, but not liquid. If needed, add more cream. Adjust the flavor with a pinch of salt and a grinding of pepper.
The stuffing must not be heated to avoid losing the binding power of the egg whites. This stuffing is used for terrines or stuffing fish in general.