Fish loaf

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Ingredients

Serves 6:

• 1 fillet approx 21 oz (600 g) of ling, cod, pollock or any other fish available.
• 3 eggs
• 1 bunch parsley
• 1 small can tomato paste
• 2 envelopes powdered court bouillon
• 1 glass white wine
• Salt and pepper.

Presentation:

• Approx 7 oz (200 g) cooked shrimp, peeled.
• 1 tomato
• 1 lemon
• Tarragon
• Mayonnaise

Equipment:

• Large saucepan
• Mixing bowl
• Cake pan
• Parchment paper
• Long plate

Preparation

• To prepare court bouillon: pour 2.1 qt water and glass of white wine in large saucepan, and add contents of envelopes. Bring to a boil.
• Wash fish fillets and plunge into boiling court bouillon, simmer gently in court bouillon for 20 min.
• Drain.
• Heat oven to 400 ºF (200 ºC).
• Into a mixing bowl, break eggs, beat and add tomato paste, chopped parsley, and fish cut into pieces.
• Salt and pepper. Line Cake pan with parchment paper and pour in preparation, spreading with a fork and tamping gently.
• Cook 20 min Unmold onto long platter when loaf is cool.
• Decorate with slices of tomato and lemon, tarragon leaves and shrimp.
• Mix some shrimp into a mayonnaise to use as a sauce.