Basic Fish Forcemeat
|White fish||1 Pound|
|White sauce||1 Cup (16 tbs) (Thick)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Grated nutmeg||1 Pinch|
|Egg||2 , beaten|
|Lemon juice||1⁄2 Teaspoon|
1 Pound the ground fish to a paste with a rolling pin or blend.
2 Add the thick white sauce and butter and blend well. Season with salt and pepper and nutmeg.
3 Beat in the eggs and then add the lemon juice.
4 Use as a stuffing for fish or shape into dumplings and poach.