Name: White Fish
Prep time: 15 min
Cook time: 10 min
Ingredients: Cooking Spray; 1000 g White Fish Fillet, (boneless, skinless); 167 mL Fish Stock; 12 g Shape It Powder (or use Shape It Scoop, see notes); 6 g thickplus Powder

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Shape It Fish Mould and Lid
Rubber Spatulas Small or Medium
Electronic Scales

Ingredients

▢ Cooking Spray

Served Hot

▢ 1000 g White Fish Fillet, boneless, skinless
▢ 167 mL Fish Stock
▢ 12 g Shape It Powder or use Shape It Scoop, see notes
▢ 6 g thickplus Powder

Instructions

Cook & Puree Food

Bake, steam or sauté the fish over low heat until fully cooked.
Weigh ingredients.
Cut hot fish into piece and place in a blender or food processor. Puree on high until smooth, scraping down sides as required.

Activate Shape It Powder

Whisk fish stock and Shape It Powder in a saucepan, bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring occasionally.
Pour Shape It mixture over the hot pureed fish. Puree until smooth and well combined, scraping down the sides as required.
Season to taste with salt and pepper.

Pour into Mould & Set

Lightly spray Shape It Fish Mould or line a container with baking paper.
Pour the mixture into the prepared Shape It Mould or container to desired thickness, spreading evenly with a spatula. Cover with Mould Lid or cling film and refrigerate until set.

Store or Serve

Store in fridge or freezer, or remove from mould and prepare to serve.
To reheat, refer to the Shape It Reheating Guide.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Notes

Chef’s Tip

Pour a delicious lemon sauce over the top before serving.

For Fish Bites:

Instead of using a mould, roll the final fish mixture in cling film, twist the ends tightly, and refrigerate until set.
Once set, unwrap, dust with paprika or other flavoured spice and roll to cover set fish.
Cut into bite-sized portions. Heat and serve (see Reheating Guide).