The Food Processor-Electric Mixer Combination

1. The rapid puree of the fish or shellfish. Process the fish and chosen egg mixture in the food processor until completely smooth. Only if needed (scallops never need straining), strain the puree into a stainless steel or glass bowl using a drum sieve (the French tamis) and a wide, thin plastic scraper. When you strain fish or other proteinic purees, do not put the whole amount of paste on the surface of the sieve, but rather strain it tablespoon by tablespoon, always pushing it toward yourself without ever changing direction in your movement. It is the fastest way to strain and the easiest, for a large mass of proteinic material such as fish puree passed through a strainer with small holes will denature and turn gummy and elastic if moved back and forth in two or more directions.