Fish Cheese
Description
Suitable both for a holiday and for everyday meals. Process the fish and cut it into skinless, boneless fillets. Place the fillets in the refrigerator. Cover the fish bones and skin with cold water, bring to a boil, and simmer over low heat for about 30 minutes. To improve the flavor, add onion and parsley root. Strain the broth. Arrange the fish fillets in a single layer in a shallow pot and pour hot broth over them so the fish is only lightly covered. Bring to a boil, add salt, pepper, and a bay leaf, and let it simmer over low heat for 15–20 minutes. When the fish is done, a fork will go easily into the flesh when pierced. Cool the cooked fish without removing it from the broth. Run the chilled fillets through a meat grinder twice, or simply grind them very finely in a food processor together with butter and finely grated cheese. Beat the entire mixture well with a mixer. At the end of beating, add mustard and ground red pepper. Now transfer the mixture to a platter, shaping it like a fish. On top, pipe a design using butter in a pastry bag. Garnish the dish with parsley sprigs and lemon slices.