1lbchilled fish scrap or trimbones and skin carefully removed
A few scrapes of lemon zestoptional
1teaspooneach chopped tarragonparsley, and chives (optional)
Roughly chop the fish trim, then put in the bowl of a food processor with the salt and pulse until thick and pasty, add the egg whites one at a time and continue to process the mixture until very smooth and emulsified. Finally drizzle in the chilled cream, then transfer the mixture to a bowl and fold in any seasonings by hand in a bowl. Cook a small piece to test the flavor, adjust as needed, then refrigerate in an air tight container until needed.
Typically I use this for fish trim and scrap for making sausages that get poached, chilled and sliced, or grilled after poaching and served warm.Because of the egg white in the recipe you want to poach this in a water bath gently to coagulate the egg protein slowly, or use it in ravioli filling. Cooking it in a pan naked or in a sausage casing without poaching first will make the egg white souffle from the direct heat, and then deflate, which will give you a shriveled, wrinkled, and broken product with a grainy texture.