Cut fish fillet into cubes, season with salt, pepper, cayenne and marinate with Pernod and Noilly Prat. Ancuttern, add egg, cut again briefly until the egg is absorbed and then cut in some whipped cream. Strain through a medium fine sieve. Turn the sieve. Use a pastry card to remove crossed-out farce from the bottom of the sieve. Now gradually stir remaining whipping cream into farce.
Preparation Tip:
To make a fish farce, you need a professional "cutter", i.e. an appropriate device that "cuts" the pieces of fish with a rotating knife. It may also be possible to use a stand mixer or similar device with a sharp knife (if necessary, chop the fish in portions).
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