1 panga fillet, 300-350 g
100 g cooked and peeled shrimps
150 ml of milk cream
1 egg white
Salt and pink peppercorn
½ teaspoon dried dill
1 handful of shelled pistachios
1-2 tablespoons tapioca pearls
1/3 teaspoon garlic powder or 1 small clove
1 baking bag
In a blender, combine the fish (cut into pieces), shrimps, cream and egg white. Mix until smooth consistency. Add the spices and mix once again.
Then stir in the tapioca, pistachios and pink peppercorns (crushed a bit). Pour the mixture (which is very fluid) in the baking bag. Shape a sausage (rolling the bag tight) and fix the two ends with two fasteners (enclosed in the package of baking bags).
Dip the “sausage” in a large volume of boiling water. Poach 10 to 12 minutes, then transfer it in a bowl of cold water and let cool completely. Refrigerate 2 hours, placing the package on a flat surface.
To serve, cut the fish nougat into slices and arrange them beautifully on salad leaves.