Bass Forcemeat
Ingredients
Directions
Pound the bass fillet in a mortar until smooth.
Gradually add the egg whites while continuing to pound.
Pass the mixture through a sieve to achieve a fine texture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bass fillet
- Provides the main body of the forcemeat, becoming a smooth, fine-textured mixture when pounded.
- Egg whites
- Bind the pounded fish and help it hold together with a light, smooth texture.
The step that matters
Gradually add the egg whites while pounding. Adding the egg whites slowly lets the fish fibres absorb them evenly, forming a stable emulsion-like paste. Adding them all at once can cause the mixture to separate or stay loose.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.