Cod tureen

Ingredients

Directions

1. 1

   Let the cod fillets thaw briefly and dice. Beat 1 teaspoonful of salt and egg white. Wash the chives, dab dry and cut into fine rolls, except for a little garnish.

2. 2

   Puree fish and egg white in a blender, adding 150 g of cream. Stir chive rolls, except for 1 teaspoon, under 2/3 of the farce and season with pepper. Stir tomato paste into the remaining third and season with cayenne pepper.

3. 3

   Brush a mould (approx. 400 ml content) with oil. Layer the farces in the form and cover and let them simmer in a hot water bath in a preheated oven (electric cooker: 150 °C/ gas: level 1) for about 30 minutes.

4. 4

   Let the terrine cool down for about 20 minutes. Meanwhile clean and wash the broccoli, divide into florets and stew in boiling broth for about 5 minutes. Puree broccoli, except for a few florets, and 1/8 litre vegetable stock.

5. 5

   Add the remaining florets and cream and season with salt and pepper. Carefully loosen the edge of the terrine with a knife and turn it over onto a plate. Pour broccoli sauce around and serve sprinkled with remaining chives and garnished.

6. 6

   Fresh baguette tastes good with it.