0.5 cup (about 75 g) raw fish, finely ground (bass, halibut, or pickerel recommended)
Instructions
1. In a small saucepan over medium-low heat, combine 1/2 cup (30 g) fine stale bread crumbs and 1/4 cup (60 ml) whole milk. Cook, stirring frequently, until the mixture thickens into a stiff paste, 3-5 minutes; the paste should pull away from the sides of the pan and hold its shape when pressed.
2. Remove the paste from the heat and allow it to cool for 5 minutes so the egg does not scramble when added.
3. Beat the egg well in a small bowl, then stir it thoroughly into the cooled bread paste.
4. Grind the raw fish finely using a meat grinder or food processor (technique: grinding or pureeing — breaking solid fish into a smooth, even paste). Then force the ground fish through a fine-mesh sieve or food mill (period technique: puree strainer) to achieve a smooth, lump-free texture.
5. Combine the sieved fish with the bread-egg paste. Season with salt to taste. Mix until fully homogeneous; the finished force-meat should be cohesive and hold its shape when pressed between two fingers.
6. If using as a garnish, roll the force-meat into small balls roughly 3/4 inch (2 cm) in diameter. Poach the balls in gently simmering soup or salted water for 8-12 minutes, until they are firm throughout and float steadily at the surface; an instant-read thermometer inserted into the center of a ball should read 160°F (71°C).
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