Two-toned fish scale farce

Ingredients

300 g Dover sole trimmings
200 ml cream
1 egg white
Salt
Lemon zest
Squid ink

Instructions

Cut the fish and use the prime cuts for the filling inside. Blend the offcuts in the Thermomix until smooth, then pass the mixture through a fine sieve. Take a small amount of the farce and mix it with squid ink. Spread this dark layer into the first layer of the mold and freeze for 1 hour. Apply the second layer of farce on top and steam at 85°C for 6 minutes. Lightly coat both sides of your prime cuts with a thin layer of farce. Add your favourite fillings and roll tightly. Cook sous-vide at 55°C for 20 minutes. Slice into 3 to 5 rolls, depending on your preferred size, and serve per portion.

matching mold

Fish Scale Farce Mold

Developed with chef Mike Cornelissen of Restaurant Rijnzicht*, this silicone fish scale mold lets you create lifelike, edible fish skin using your own farce, flavors and finish. That was the whole idea. Mike wanted to take our fish farce a step further and challenged our product developer to design a two-tone mold with clear contrast. One side stays open so you can easily spread in your second layer. Great for zero waste cooking with fish trimmings, and perfect for giving your fish dishes a personal twist.