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Le pain de poisson
Fish terrine
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2024
A cold fish entrée does much to make life more convenient for the cook, especially when it can be prepared ahead of time. Here is a local version of a favourite way of making a fish terrine, given to us by a local farmer’s wife who obviously knows a thing or two about cooking.
Ingredients
Method
Poach the fish for 12 minutes in the court bouillon. Lift out, drain and remove and discard any skin. Break up the fish into small pieces. Soak the breadcrumbs in the milk, drain them if necessary and mix them with the fish.